Classic chicken noodle soup with carrots, celery, and tender egg noodles.
Ingredients
Chicken breast1 lb
Carrots3
Celery3 stalks
Yellow onion1
Garlic3 cloves
Parsleysmall bunch
Chicken broth1 carton (32 oz)
Egg noodles6 oz
Olive oil2 tbsp
Steps
Dice the onion and slice the carrots and celery into ¼-inch pieces — keeping everything the same size means it all turns tender together.
Heat the olive oil in a large pot over medium; sauté the onion, carrots, and celery with a pinch of salt for 5 minutes, until the onion is translucent.
Stir in the minced garlic and cook 30 seconds, just until fragrant.
Pour in the broth plus 1 cup water, bring to a boil, then reduce to a simmer.
Cut the chicken into ½-inch pieces, add it, and simmer gently 8–10 minutes until no longer pink in the center — a gentle simmer keeps it tender where a hard boil turns it tough.
Add the egg noodles and cook about 7 minutes until tender.
Season with ½ tsp salt and pepper to taste, stir in the chopped parsley, and ladle into bowls.
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