Ingredients
Equipment
Method
Step-by-Step Instructions
- Wash and chop the carrots, celery, and onion. Slice the chicken into strips and set aside.
- Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes.
- Stir in minced garlic and sauté for another minute until fragrant.
- Pour in chicken broth and bring to a gentle boil. Add sliced chicken and season with salt and pepper. Simmer for about 8 minutes.
- Add egg noodles and cook according to package instructions, usually about 6-8 minutes.
- Stir in chopped parsley, taste and adjust seasoning. Serve hot, optionally with crusty bread.
Nutrition
Notes
Keep leftover noodles separate from the soup to avoid sogginess. Fresh ingredients make a significant difference in taste.