by Austin Carter
New Recipe
Course: Main Course Cuisine: American Prep Time: 5 minutes Cook Time: 35 minutes Calories: 350 kcal Servings: 5 people
- Large Pot or Dutch Oven - Cutting Board and Knife - Cooking utensils - Ladle - Pot for boiling noodles and colander - Stove or heat source
- 1 lb boneless skinless chicken breasts or thighs - 1-2 medium onions chopped - 2-3 medium carrots sliced - 2-3 stalks celery sliced - 8-10 cups chicken broth - 8-10 oz noodles such as egg noodles or pasta - Salt and pepper to taste - 1-2 tablespoons olive oil or butter for sautéing
1. Heat 1-2 tablespoons of olive oil or butter in a large pot or Dutch oven over medium heat. 2. Add the chopped chicken to the pot and cook until it’s no longer pink, stirring occasionally. Remove the chicken and set aside. 3. In the same pot, add the chopped onions, sliced carrots, and celery.
4. Saute until softened, about 5-7 minutes. 5. Pour in chicken broth and return cooked chicken to the pot. Season with salt, pepper, and optional herbs. 6. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
7. Meanwhile, cook noodles separately until al dente. 8. Add cooked noodles to the pot of soup. 9. Stir well and let simmer for a few more minutes. 10. Ladle hot soup into bowls and serve immediately.