The Pioneer Woman's Chicken Noodle Soup
- prep time35 min
- total time 35 min
- serves 4 - 6
A classic soup with egg noodles and tender morsels of chicken.
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
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.
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.
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.
4. Serve piping hot with a sprinkling of parsley over each bowl.