chicken noodle soup
homemade chicken noodle soup with vegetables and egg noodles
- prep
- 15 min
- cook
- 35 min
- total
- 50 min
- serves
- 4
intro
my version of the ultimate comfort meal. lots of chicken, lots of veggies, egg noodles, and a little cayenne for a kick.
ingredients
chicken
- 1 lb chicken breast tenderloins
- 2 tsp paprika
- 1 tsp cayenne
- salt + black pepper
- 1 tbsp olive oil
soup
- 6 cloves garlic, diced
- 1 yellow onion, diced
- 4 medium carrots, diced
- 4 celery stalks, diced
- 1 tbsp freshly chopped thyme
- 1 qt chicken broth
- 1 cup water
- 7 oz egg noodles
- ¼ cup freshly chopped parsley
- salt + black pepper, to taste
for serving
- fresh parsley
let's make it
- 01
season chicken with paprika, cayenne, salt, and black pepper
- 02
heat 1 tbsp olive oil over medium-high heat. add the seasoned chicken and cook undisturbed for 3 minutes. flip and cook for another 3 minutes, then remove and set aside
- 03
reduce heat to medium. add carrots, celery, and onion and sauté for ~4 minutes. add garlic and thyme and cook for ~30 seconds
- 04
season with salt, then add the chicken back to the pot along with the chicken broth and water. bring to a gentle simmer, cover, and cook for 10–15 minutes, or until the chicken reaches 165°F
- 05
remove the chicken and shred
- 06
bring the broth to a gentle boil and add the egg noodles. cook for 5–6 minutes, or according to package directions. add the shredded chicken back during the last 1–2 minutes
- 07
turn off the heat and stir in the fresh parsley. taste and add more salt + black pepper as needed
- 08
top with more fresh parsley & enjoy
notes
- — keep the soup at a gentle simmer while the chicken cooks so it stays tender.
- — egg noodles will continue soaking up broth as the soup sits, so leftovers may need a splash of extra broth when reheating.
