Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

15 mins
30 mins
45 mins
4 servings


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


Instructions Checklist
  • Season chicken with salt and pepper.

  • 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