Chicken Noodle Soup

That warm bowl of Chicken Noodle Soup is something really comforting, isnt it? Growing up with a comforting glory like this, it just feels so personal and enveloping. If you are sick or even if nothing is wrong and part of the day just made me want some soup.

Why Make This Recipe

Another favorite of mine is my Chicken Noodle Soup — super easy, yummy and a perfect day for it. It is made of simple ingredients and in very less time, Excellent for your busy week nights or lazy weekends. And the whole family loves it!

Chicken Noodle SoupIngredients

Ingredients:

• Ingredients2 medium boneless, skinless chicken breasts
• 1 ½ tsp salt (divided)
• 1 teaspoon black pepper (divided)
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 cup sliced carrots (approximately 3 small-medium cаrrots)
• 4 ribs Good tasting quality of celery sliced, about 1 cup
• 1 medium white onion (diced)
• 1 Tbsp grated ginger (or 1 tsp ground ginger)
• 1 tablespoon minced garlic
• 8 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 12 oz dried or frozen egg noodles
• 3 tablespoons fresh chopped parsley

Directions:

1. Prepare your ingredients. Chop the carrots and celery, onion small diceI like to grate my ginger if it is fresh but you can mince (packed in a squeeze tube)Two minced cloves of garlic Sprinkle 1/2 teaspoon salt and pepper over the chicken breasts.
2. Heat olive oil in a large 6-quart pot over medium-high heat. Cook the chicken breasts for 3-4 minutes on both sides until nicely browned. Remove chicken and set aside.
3. When the spill starts in a cool pot, melt butter over medium-high heat, melted carrot juice and celery flesh with minced onion. Large skillet with a tablespoon of olive oil over medium heat, cook the veggies until they get softer 5-7 minutes. Stir in ginger and garlic, cook for 2 more minutes.
4. Return the chicken to pot on top of these vegetables. Add the chicken broth, 1 tsp salt and 1/2 tsp black pepper thyme and oregano. Pour the mixture into a pot and simmer for 10 min.
5. Meanwhile, place the egg noodles inside the boiling pot. Cook as directed on package (8 to 10 minutes for dried noodles — might be longer if using frozen) until al dente.
6. Take the chicken out of the pot. Using two forks shred it then place the shredded chicken back into the soup. Stir it all together.
7. Then season with more salt and pepper if you wish after tasting your soup. When you are ready to serve divide the parsley evenly into each bowl.