Chicken Noodle Soup
A classic, comforting chicken noodle soup with tender shredded chicken, soft vegetables and egg noodles in a golden broth. The ultimate feel-good meal for cold days or when you need something soothing.
Prep
15m
Cook
35m
Diff.
Eas
Serves
4
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Ingredients
Chicken, breast, boneless, skinless, raw
2 breasts
Carrots, baby, raw
2 medium, sliced
Celery, American Green, stalk, raw
2 stalks, sliced
Squash, summer, yellow, includes skin, raw
1 medium, diced
Garlic, raw
2 cloves
Soup, vegetable with beef broth, canned, condensed
6 cups
Bread, cornbread, dry mix, prepared with 2% milk, 80% margarine, and eggs
egg noodles
Oil, olive, extra virgin
1 tablespoon
Thyme, fresh
fresh sprigs
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Instructions
Heat oil in a large pot over medium heat. Add the onion, carrot and celery. Cook for 5–6 minutes until softened.
Add the garlic and cook for 1 minute.
Add the chicken breasts whole, the chicken stock, thyme and a bay leaf.
Bring to the boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken and shred it with two forks.
Add the egg noodles to the simmering broth and cook for 6–8 minutes until tender.
Return the shredded chicken to the pot.
Season to taste with salt and pepper. Serve with fresh parsley.
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