Name: The Pioneer Woman’s Chicken Noodle Soup
Prep time: 35 min
Total time: 35 min
Yield: 4-6 servings
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

Prep Time

35 min

Yields

4-6 servings

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

ingredients

Olive oil, for frying

boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

carrots, peeled, halved and sliced crosswise

stalks celery, thinly sliced

medium onion, finely diced

clove garlic, grated

tsp ground thyme

cups low-sodium chicken broth

chicken bouillon cubes

cups cooked egg noodles

- 3 Tbsp finely minced fresh parsley

Ingredient Substitution Guide

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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