Serves 1
Directions
- 1Heat one tablespoon of olive oil in a large pot over medium high heat.
- 2Add one pound of boneless skinless chicken breast and season with a little salt and black pepper.
- 3Give them a flip and sear the other side too.
- 4Grab the chicken out and set aside on a clean plate.
- 5Add two tablespoons of butter.
- 6Once the butter is melted, add in one white diced onion, four sliced celery ribs, and three sliced carrots.
- 7Let this cook for about five to 7 minutes.
- 8Then, add one tablespoon of minced garlic and one tablespoon of minced ginger or ginger paste.
- 9Let that toast for just a couple minutes.
- 10Pour in eight cups of chicken broth.
- 11Add your seared chicken breast back into the pot.
- 12Season with one teaspoon of salt, about half a teaspoon of black pepper and half a teaspoon each of dried thyme and oregano.
- 13Let this simmer for about 10 minutes.
- 14Add in 12 ounces of egg noodles.
- 15Pull out the chicken breasts, shred them, and return it all to the pot.
- 16If you're feeling a little extra, stir in some chopped parsley to add a little pop of color.
- 17If you need to indulge, stir in one cup of heavy cream.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast
- salt
- black pepper
- 2 tablespoons butter
- 1 white diced onion
- 4 sliced celery ribs
- 3 sliced carrots
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger or ginger paste
- 8 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon oregano
- 12 ounces egg noodles
- chopped parsley
- 1 cup heavy cream
Equipment
large pot
Tips
- Chicken noodle soup is even better the next day.
- It freezes like a dream, so make a double batch.
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