Simple Homemade Chicken Noodle Soup
A comforting dish that warms both the body and soul, featuring tender chicken, hearty noodles, and vibrant vegetables.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Ingredients
- 2 pieces Boneless, Skinless Chicken Breasts (about 1 pound)
- 2 tablespoons Vegetable Oil
- 1 medium Onion, chopped
- 2 medium Carrots, sliced
- 2 stalks Celery, chopped
- 2 cloves Garlic, minced
- 6 cups Chicken Broth Low-sodium recommended
- 2 cups Egg Noodles
- 1/4 cup Fresh Parsley, chopped For garnish
- Salt and Pepper To taste
Instructions
- Begin by preparing your ingredients. Chop the onion, carrots, celery, and mince the garlic. Cut the chicken breast into bite-sized pieces and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, until it becomes translucent and fragrant.
- Add the sliced carrots and chopped celery to the pot. Continue to sauté the vegetables for another 5-6 minutes, stirring occasionally, until they begin to soften.
- Stir in the minced garlic and cook for about 30 seconds, just until the garlic is fragrant but not browned.
- Next, add the chicken breast pieces to the pot. Sauté for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour in the chicken broth, ensuring all the ingredients are submerged. Increase the heat until the broth comes to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
- After 20 minutes, add the egg noodles to the pot. Stir gently and let the soup simmer for an additional 10-12 minutes, or until the noodles are cooked to your desired tenderness.
- During the last few minutes of cooking, taste the soup and season with salt and pepper as desired.
- Once the noodles are cooked, remove the pot from the heat. Stir in the freshly chopped parsley for a burst of freshness.
- Serve the soup hot, ladling it into bowls. Enjoy with crusty bread or a simple side salad.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.