Chicken Noodle Soup

By jeaklor

Ingredients

• 1 tablespoon olive oil
• 2 stalks celery, diced small
• 2 medium carrots, diced medium
• 1 medium yellow onion, diced small
• Salt and pepper
• 4 cups chicken broth
• 1 1/4 pounds boneless, skinless chicken breasts
• 6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
• 1/4 cup chopped fresh dill

Details

Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.