Chicken Noodle Soup

For anytime you need a little comfort.

Nutrition

ingredients

4 Servings

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons unsalted butter

2 cups diced yellow onion

1 cup diced carrots

1 cup diced celery

2 tablespoons minced garlic

8 cups chicken stock

1 teaspoon salt

1/2 teaspoon ground black pepper

2 1/2 cups wide egg noodles

2 tablespoons fresh lemon juice

3 tablespoons chopped fresh parsley

preparation

step 1.

Heat the unsalted butter in a large pot over medium-high heat. Add the chicken pieces and sauté until they are just browned on all sides, about 5-7 minutes.

step 2.

Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

step 3.

Return the chicken to the pot. Add the chicken stock, scraping the bottom of the pot to loosen any browned bits. Stir in the salt and ground black pepper. Bring the mixture to a simmer over medium heat.

step 4.

Once simmering, add the egg noodles. Cook according to the package instructions, typically about 6-8 minutes, until al dente.

step 5.

Reduce the heat to low. Stir in the fresh lemon juice and chopped parsley. Taste and adjust the seasoning with additional salt and pepper if necessary.