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Simple Chicken Noodle Soup

by Aviva Goldfarb on Aug 23, 2011

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Servings
6 servings, about 2 cups each
Course
Soup and Stew

Ingredients

  • 1 lb. boneless skinless chicken breasts (or use diced shiitake mushrooms or extra-firm tofu)
  • 48 ounces low sodium chicken or vegetable broth
  • 2 carrots thinly sliced
  • 2 stalks celery thinly sliced
  • 1/2 red onion finely diced
  • 1/4 teaspoon herbes de Provence (or use 1/4 tsp. dried thyme)
  • 2 cups fine egg noodles (or use 1 cup alphabet noodles)
  • 3 Tbsp. chopped fresh parsley

Instructions

  1. In a large stockpot over medium-high heat, combine the chicken, broth, carrots, celery, onions, and herbs.  Bring it to a boil, then lower the heat to medium and simmer it until the chicken turns white, about 10 minutes. (For a meatless version, stir in diced shiitake mushrooms or tofu with the noodles.)
  2. With a slotted spoon, remove the chicken from the pan and set it aside to cool, keeping the broth at a low boil.  After the chicken cools slightly, shred or dice it into bite-size pieces.
  3. While the chicken is cooling, add the noodles to the boiling broth. Cook them for 8 minutes, or until the noodles are tender.  Stir in the chicken and parsley.

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