![Easy Chicken Noodle Soup](https://the-happy-now.com/upload/media/posts/2024-07/24/easy-chicken-noodle-soup_1721859452-b.jpg)
Chicken Noodle Soup is a comforting classic for all ages. With this simple and quick recipe, you’ll never compromise flavor by buying canned noodle soup again!
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
- 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.
- 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.
- 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.
- 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.
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