- 4
- 10 mins
- 30 mins
Ingredients
- 6 cups chicken stock or prepared broth
- 1 skinless, boneless whole chicken breast, about 1/2
- pound
- 1 yellow onion, finely chopped
- 2 carrots, peeled, halved lengthwise, and thinly sliced
- 2 celery stalks, thinly sliced
- 2 oz dried thin egg noodles, or your favorite small pasta
- 3 tablespoons finely chopped fresh flat parsley
- Salt and pepper to taste
Preparation
Step 1
In a large saucepan over medium-high heat, bring the stock to a simmer. Add the chicken breast and simmer just until tender and no trace of pink remains, 8-10 minutes. Remove from the heat and let the chicken cool in the liquid. Transfer the chicken to a cutting board and cut into 1-inch cubes. Set aside.
Return the chicken stock to a simmer over medium-high heat and add the onion, carrots, and celery. Simmer until the vegetables are slightly softened, about 10 minutes, skimming away any foam that rises to the surface of the stock.
Add the noodles, 2 tablespoons of parsley, and salt and pepper to taste. Simmer until noodles are tender. Add back in the chicken towards the end.
Ladle the soup into warmed bowls and sprinkle with the remaining 1 tablespoon parsley. Serve immediately.