Chicken Noodle Soup

Serves 1
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Directions

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