Quick Chick and Noodle Soup
This recipe delivers a quick and comforting chicken and noodle soup, perfect for a warming meal. It combines fresh vegetables, tender chicken, and wide egg noodles in a flavorful chicken stock, finished with fresh herbs. Ready in just 30 minutes, it's an easy and satisfying dish for any day.
Equipment
- 1 Large Pot
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons 2 turns around the pan extra-virgin olive oil
- 2 medium carrots peeled and chopped
- 1 parsnip peeled and chopped
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 bay leaves fresh or dried
- Salt and pepper
- 6 cups good quality chicken stock
- 1 pound the average weight of 1 package chicken breast tenders, diced
- 1/2 pound wide egg noodles
- A handful fresh parsley chopped
- A handful fresh dill chopped
Instructions
- Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Notes
For a richer base, consider sautéing the chopped vegetables for a few extra minutes until slightly caramelized before adding stock; this develops deeper flavor. Ensure your chicken stock is of high quality, as it forms the backbone of this soup. Be mindful not to overcook the chicken tenders, as they cook quickly and can become tough. Similarly, keep an eye on the egg noodles to prevent them from becoming mushy. The fresh parsley and dill added at the end are crucial for brightening the soup's profile; don't skip them. Always remove bay leaves before serving, as they are not meant for consumption. Adjust seasoning meticulously before serving.