Noodle-Loaded Chicken Soup
By á-235
I don’t love soups that are overly brothy, but if you do, no need to include as many noodles as I did. No set rules here.
Rate this recipe
4.5/5
(6 Votes)
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 large celery stalk, chopped
- 1 large carrot (or a handful of baby carrots) chopped
- salt and pepper
- 1 32-ounce container chicken broth (about 4 cups)
- 1 large chicken breast, cut into thirds
- angel hair, to taste (I used about a third of a 1-pound package), broken half with your hands
- Add olive oil to a medium pot set over medium heat and add onions, celery, carrot, salt and pepper. Saute about 2 minutes until vegetables have slightly softened.
Details
Adapted from dinneralovestory.com
Preparation
Step 1
Add brotAdd olive oil to a medium pot set over medium heat and add onions, celery, carrot, salt and pepper. Saute about 2 minutes until vegetables have slightly softened.
Add broth and bring to a boil. Add chicken, reduce heat, and simmer for about 12 minutes. Remove chicken from soup and shred with two forks. (The less artful you are the better.) Bring soup back to a boil and add pasta. When angel hair is cooked through — about two minutes — add chicken back to the post. Season to taste and serve.
You'll also love
- Garlic Butter Sauteed Clams 4.1/5 (8 Votes)
- Sensational Sirloin Kabobs 3.8/5 (12 Votes)
- Lobster Tail Fra Diavolo with... 4.5/5 (6 Votes)
Review this recipe