This classic soup is easy to just grab off the shelf, but making a homemade version is much more rewarding! Fresh carrots, celery, and garlic help make this soup flavorful.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6-8 1x
Category:Soups
Ingredients
Scale
2 tablespoons olive oil
3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 onion, diced
3 carrots, cut into matchsticks
2 celery stalks, diced
2 garlic cloves, minced
8 cups low-sodium chicken broth
2 bay leaves
12 ounces extra-wide egg noodles
Instructions
In a large pot, heat the olive oil over medium heat. Add the chicken and season with salt and pepper. Stir and cook just until the chicken begins to color.
Add the onion, carrots, celery, garlic, broth, and bay leaves. Simmer until the vegetables are tender, 10 to 15 minutes.
Add the egg noodles and simmer until the noodles are cooked, according to the package instructions.
Turn off the heat and let rest for 5 minutes. Remove the bay leaves.
