Chicken Noodle Soup

By boscobojo

Ingredients

• 1 Tbl. vegetable oil
• 1 clove garlic, minced
• 1 medium onion, cut into 1/4-inch dice (about 1 cup)
• 2 carrots, cut into 1/4-inch dice (about 1 cup)
• 2 ribs celery, cut inot 1/4-inch dice (about 1 cup)
• salt and pepper
• 14.5 oz. low-sodium chicken broth
• 1 - 1 lb. bone-in chicken breast half, with skin on
• 8 oz. thin egg noodles
• 2 Tbl. chopped fresh parsley

Preparation

Step 1

In a pot, warm oil over medium heat. Add garlic, onion, carrots and celery; season with salt. Cook, stirring, until soft, about 6 minutes.

Add broth, 8 cups water and chicken. Bring just to a boil. Reduce heat to medium-low; simmer until chicken is cooked through, about 20 minutes.

Remove chicken. Bring soup to a boil over medium-high heat. Add noodles; cook until tender, about 12 minutes. Remove skin and bone from chicken. Shred chicken; return to pot. Season soup with salt and pepper. Ladle into bowls and sprinkle with parsley.