Chicken Noodle Soup

By bubbles7380

Total:35 min Active: 20 min
Yield: 4 to 6 servings
Level: Easy
Recipe courtesy of Ree Drummond

Ingredients

• Olive oil, for frying
• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 carrots, peeled, halved and sliced crosswise
• 2 stalks celery, thinly sliced
• 1 medium onion, finely diced
• 1 clove garlic, grated
• 3/4 teaspoon ground thyme
• 2 cups low-sodium chicken broth
• 2 chicken bouillon cubes
• 4 cups cooked egg noodles
• 2 to 3 tablespoons finely minced fresh parsley

Preparation

Step 1

Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
Serve piping hot with a sprinkling of parsley over each bowl.