Easy Chicken Noodle Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 stalks celery sliced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 cups egg noodles
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent.
- Add sliced carrots and celery, cook for about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add chicken breast pieces and reduce heat to a simmer.
- Cook chicken for about 15 minutes, or until fully cooked.
- Stir in egg noodles and continue to simmer for another 7-8 minutes.
- Season with salt and black pepper to taste.
- Remove from heat and let rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, consider using homemade chicken broth. If you prefer your soup with more vegetables, you can add peas or corn. Make sure not to overcook the noodles to avoid them becoming too soft. Adjust seasoning to your taste preference and feel free to add a squeeze of lemon for a hint of acidity.
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