Description
Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.
Ingredients
- 4 chicken breast tenderloins, cut into bite-size pieces
- salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil, divided
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 3 cloves garlic, finely chopped
- 2 (14 ounce) cans chicken broth
- 2 cups medium egg noodles
Instructions
- Season chicken with salt and pepper.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until browned and no longer pink in the center
- about 10 minutes. Transfer to a plate and set aside.
- Add remaining 1 tablespoon oil to the saucepan. Sauté celery
- carrots
- and garlic in hot oil over medium heat until soft
- 5 to 7 minutes. Season with pepper.
- Pour chicken broth into the saucepan and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles
- reduce heat to medium-low
- and simmer until noodles are tender yet firm to the bite
- 6 to 8 minutes. Season with salt and pepper.
- Ladle soup into bowls and lay chicken on top.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4