45 MIN · STOVETOP

Chicken noodle soup

Name: Chicken noodle soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Chicken breasts; 3 cups Egg noodles; 3 Carrots (sliced); 3 stalks Celery (sliced); 1 Yellow onion (diced); 3 cloves Garlic (minced); 8 cups Chicken broth; 1 Bay leaf; 1/4 cup Fresh parsley (chopped); 2 tbsp Olive oil; Salt and pepper

The cure-all bowl, from scratch.

dairy-freehigh-proteinnut-freebatch-cookingbowlbudget-friendly

Ingredients

1 lbChicken breasts
3 cupsEgg noodles
3Carrots, sliced
3 stalksCelery, sliced
1Yellow onion, diced
3 clovesGarlic, minced
8 cupsChicken broth
1Bay leaf
1/4 cupFresh parsley, chopped
2 tbspOlive oil
Salt and pepper

Method

1
Heat the oil in a large pot over medium. Add the carrots, celery, and onion and cook until softened, about 6 minutes, then the garlic for one minute.
2
Add the broth, bay leaf, and whole chicken breasts. Bring to a gentle simmer and cook until the chicken is cooked through, about 15 minutes.
3
Remove the chicken, shred it with two forks, and return it to the pot.
4
Add the egg noodles and simmer until tender, about 8 minutes. Season well.
5
Discard the bay leaf, stir in the parsley, and serve.

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