Sautéed chicken and garlic impart a richness to this homemade chicken soup recipe. Feel free to add other vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.
Ingredients
- chicken breast tenderloins: 4 piece (cut into bite-size pieces)
- salt and ground black pepper: (to taste)
- extra-virgin olive oil: 2 Tbsp (divided)
- stalks celery: 2 piece (chopped)
- carrots: 2 piece (chopped)
- garlic: 3 clove (chopped)
- chicken broth: 2 cans (14 ounce cans)
- medium egg noodles: 2 cups
Metric Conversion
Stages of cooking
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Season chicken with salt and pepper.
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Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until browned and no longer pink in the center, about 10 minutes. Transfer to a plate and set aside.
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Add remaining 1 tablespoon oil to the saucepan. Sauté celery, carrots, and garlic in hot oil over medium heat until soft, 5 to 7 minutes. Season with pepper.
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Pour chicken broth into the saucepan and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat to medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper.
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Ladle soup into bowls and lay chicken on top.
