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.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
226 Calories
Recipe Instructions
Step 1
Season chicken with salt and pepper.
Step 2
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.
Step 3
Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
Step 4
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.
Step 5
Ladle soup into bowls and lay chicken on top.
Ingredients
salt and ground black pepper to taste
2 (14 ounce) cans chicken broth
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, divided
2 cups medium egg noodles
2 small carrots, finely chopped
4 chicken breast tenderloins, cut into bite-size pieces
