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.

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.

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.