Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper.

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  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.

  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.

  • Pour chicken broth into the cooked vegetables 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 medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.

  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts

226 calories; protein 15.6g; carbohydrates 18.3g; fat 9.5g; cholesterol 52.1mg; sodium 1041.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/22/2020
I added the chicken after noodles were done to the pot....tasty Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2020
This is a great jumping off point but definitely needs some herbs. I ended up adding Italian seasoning and parsley and that was a good start. Overall good basic recipe. Read More
(1)
Rating: 4 stars
04/22/2020
I added the chicken after noodles were done to the pot....tasty Read More
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