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The Pioneer Woman’s Chicken Noodle Soup

The Pioneer Woman's Chicken Noodle Soup
Prep Time
35 min
Yields
4-6 servings

A classic soup with egg noodles and tender morsels of chicken.

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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
¾
tsp ground thyme
2
cups low-sodium chicken broth
2
chicken bouillon cubes
4
cups cooked egg noodles
2
- 3 Tbsp finely minced fresh parsley
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directions

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.

Step 2

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.

Step 3

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.

Step 4

Serve piping hot with a sprinkling of parsley over each bowl.

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