Chicken Noodle Soup

Serves 1
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Directions

  1. 1In a pan on medium heat with 1 tbsp of olive oil, sear chicken breast 2-3 mins on each side.
  2. 2In a pan on medium heat with 1 tbsp of olive oil, sear chicken breast 2-3 mins on each side.
  3. 3In a pan on medium heat with 1 tbsp of olive oil, sear chicken breast 2-3 mins on each side.
  4. 4Set chicken aside for 10 minutes before chopping into bite sized pieces.
  5. 5Set chicken aside for 10 minutes before chopping into bite sized pieces.
  6. 6Set chicken aside for 10 minutes before chopping into bite sized pieces.
  7. 7In the same pot, add 2 tbsp butter and all diced veggies except potatoes.
  8. 8In the same pot, add 2 tbsp butter and all diced veggies except potatoes.
  9. 9In the same pot, add 2 tbsp butter and all diced veggies except potatoes.
  10. 10Saute for 1 minute or until onions are translucent.
  11. 11Saute for 1 minute or until onions are translucent.
  12. 12Saute for 1 minute or until onions are translucent.
  13. 13Add in 6 cups of chicken broth and potatoes and bring to a simmer for 8-12 minutes or until potatoes are tender.
  14. 14Add in 6 cups of chicken broth and potatoes and bring to a simmer for 8-12 minutes or until potatoes are tender.
  15. 15Add in 6 cups of chicken broth and potatoes and bring to a simmer for 8-12 minutes or until potatoes are tender.
  16. 16Boil egg noodles and drain.
  17. 17Boil egg noodles and drain.
  18. 18Boil egg noodles and drain.
  19. 19Add in chicken and cooked noodles and stir well to combine.
  20. 20Add in chicken and cooked noodles and stir well to combine.
  21. 21Add in chicken and cooked noodles and stir well to combine.

Ingredients

  • 2 chicken breast sliced in half
  • 2 chicken breast sliced in half
  • 2 chicken breast sliced in half
  • paprika
  • paprika
  • paprika
  • garlic powder
  • garlic powder
  • garlic powder
  • italian seasoning
  • italian seasoning
  • italian seasoning
  • chicken bullion
  • chicken bullion
  • chicken bullion
  • 2 carrots diced
  • 2 carrots diced
  • 2 carrots diced
  • 2 potatoes, 1 inch chunks
  • 2 potatoes, 1 inch chunks
  • 2 potatoes, 1 inch chunks
  • 0.25 onion diced
  • 0.25 onion diced
  • 0.25 onion diced
  • 2 celery stalks, diced
  • 2 celery stalks, diced
  • 2 celery stalks, diced
  • 8 oz egg noodles
  • 8 oz egg noodles
  • 8 oz egg noodles
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter

Equipment

panpot

Tips

  • This is a perfect time to check for salt