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Chicken noodle soup

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"soup, chicken noodle"

Serves 6 | Prep Time 30 minutes | Cook Time 30 minutes

Why I Love This Recipe

It is really good for when you're sick

Ingredients You'll Need

1 tablespoon butter
1 pound boneless, skinless chicken breasts
1 ½ cups sliced carrots
1 cup diced yellow onion
¾ cup sliced celery
1 teaspoon minced garlic
¾ teaspoon dried thyme
12 cups chicken broth (see tip)
1 tablespoon lemon juice
1 bay leaf
½ teaspoon pepper
8 ounces egg noodles
¼ cup chopped fresh parsley


1.Melt the butter in a stockpot over medium-high heat

2.Add the chicken breasts to the pot, and cook until golden brown, about 4 minutes on each side. Transfer to a plate, and set aside.

3.Add the carrots, onion, celery, garlic, and thyme to the pot, and sauté for 3 minutes, just until onions are translucent.

4.Transfer the browned chicken back to the pot, and then add the chicken broth, lemon juice, bay leaf, and pepper.

5.Bring the soup to a boil, reduce heat to medium-low, cover, and let simmer for 10 minutes.

6.Add the egg noodles and raise the heat to medium. Bring back to a simmer and let cook for 5 minutes, or until noodles are tender. Turn off heat.

7.Transfer the chicken breasts to a clean plate, and use 2 forks to shred the meat. Return the shredded chicken to the pot.

8.Stir in chopped parsley, and season with salt to taste before serving.

Pairs Well With


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