Chicken noodle soup is a classic and comforting dish that has been enjoyed for generations. This soup is made with a flavorful broth and contains chunks of chicken, as well as tender noodles. The broth is typically made with a combination of chicken stock, herbs, and vegetables such as celery, carrots, and onions. The noodles can be a variety of shapes and sizes, such as egg noodles, alphabet, or shells. The soup is usually topped with fresh herbs and a sprinkle of Parmesan cheese. It is an easy and tasty meal that is sure to warm the heart and soul.
Here is my easy method for Shredded Chicken Breasts.
Ingredients
3 quarts chicken broth or stock
3 chicken breasts cooked and shredded
6 celery ribs, sliced thin
2 medium carrots, sliced thin
1 onion, diced
3 cloves of minced garlic
1 tbsp dried thyme
2 tbsp olive oil
8oz wide egg noodles
salt and pepper
Method
In a large soup pot over medium heat, add the olive oil, carrots, and celery and saute for 5-6 minutes.
Add the onion, garlic, and thyme and saute an addition 4-5 minutes, being careful to not let the garlic burn.
Add chicken broth/stock and bring to a boil.
Add the chicken, salt and pepper to taste, reduce heat to a simmer, and cook for 20 minutes.
In a separate pot, cook the egg noodles as directed.
Spoon soup into bowls, topping with egg noodles, and serve.
Note: I keep the egg noddles separate because they tend to soak up the broth.
