Steve's Super-Simple Chicken Soup
The photo is from the first time I made my honey MY family version (i.e., before I learned that he loathes celery). :)
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- 32 oz
- low-sodium chicken broth
- 1 small
- onion, chopped
- 4 medium
- carrots, peeled and sliced
- bay leaves (dried)
- 2-3 sprig(s)
- rosemary (fresh)
- chicken breast fillets (boneless, skinless)
- 8 oz
- wide egg noodles
- salt & pepper to taste
1In a medium-large pot, heat broth, bay, rosemary, onions and carrots to boiling.
Add chicken and reduce to simmer.
Simmer 10 minutes, then cover and remove from heat.
Let stand 15-20 minutes or until chicken is just cooked through.
Remove chicken from pot and set aside.
Remove bay and rosemary and discard.
Taste broth for seasoning. Add salt and pepper as needed.
Heat broth to low boil.
Shred cooked chicken. Set aside.
Add noodles to pot and cook to al dente. Do not over-cook!
Reduce heat to low simmer. Add chicken back to pot to heat through.
Taste for seasoning, adjust and serve.