Easy Chicken Noodle Soup

EQUIPMENT

• Dutch oven

INGREDIENTS

• ¼ cup butter (57g)
• 1 onion diced
• 3 carrots peeled and chopped
• 3 celery ribs chopped
• 4 garlic cloves minced
• 2 pounds boneless skin-less chicken breasts (or chicken thighs) (900g)
• 2 bay leaves
• 8 cups chicken stock (2 quarts/1.92ml)
• ¼ teaspoon ground black pepper
• Salt to taste
• 2 cups wide egg noodles (90g)
• Chopped fresh parsley for garnish

DIRECTIONS

1. In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes.
2. Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce the heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
3. Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add 3/4 teaspoon salt or more to taste.
4. Increase the heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley, if desired.