Chicken Noodle Soup
Chicken noodle soup simmers chicken breast with onion, carrot, and celery in chicken stock, then finishes with egg noodles for a classic American home-cooked meal. Sauteing the vegetables in olive oil before adding the stock draws out their natural sweetness and infuses the broth with their flavor from the start. Poaching the chicken breast whole and shredding it along the grain produces long strands that mix naturally with the noodles on the spoon. Adding the noodles at the very end and cooking them only for the time listed on the package keeps them from turning soft and mushy. For leftovers, storing noodles separately and combining them when reheating preserves their texture.
Adjust Servings
Instructions
- 1
Saute onion, carrot, and celery in oil for 5 minutes.
- 2
Add chicken stock and chicken breast, then simmer for 15 minutes.
- 3
Remove chicken, shred it, and return it to the pot.
- 4
Add egg noodles and cook according to package time.
- 5
Adjust seasoning and serve immediately once noodles are done.
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