From our kitchen
Chicken Noodle Soup
This is one of our go-to recipes for a quick, easy weeknight dinner or a hearty lunch — especially on a cold winter day, or when someone in the house is feeling under the weather. It's all in one pot, comes together in about 40 minutes, and scales up or down beautifully depending on how many bowls you need to fill.
Ingredients
- 1 lb boneless chicken breast, diced
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ tsp herbes de Provence
- 8 oz egg noodles
- Fresh parsley, chopped, for garnish
Method
- Heat a little oil in a large pot over medium. Add the diced chicken and cook until browned, 6–8 minutes. Remove and set aside.
- In the same pot, soften the onion, carrots, and celery, 5–7 minutes. Add the garlic and cook 1 more minute.
- Pour in the broth, season with salt, pepper, and herbes de Provence, and stir.
- Return the chicken, bring to a boil, then drop to low and simmer 15–20 minutes.
- Add the egg noodles and cook 8–10 minutes, until tender.
- Serve hot, with fresh parsley on top.
Cooking for a crowd — or just one rough day? Scan this recipe (or punch in your servings) and RecipeScaler rescales every amount — the 8 oz of noodles, the 4 cups of broth — into clean measurements on its own. No mental math over the stove.
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