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Chicken Noodle Soup

A quick and easy restaurant-style take on an American classic

Added by Jon Jenkins on 2018-08-28

  • 1 boneless skinless chicken breast
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, small, diced
  • 2 cloves garlic, minced
  • 2 quarts chicken broth -OR- 2 quarts water and 3 Knorr chicken bouillon cubes
  • 3/4 cup orzo or other pasta of choice
  • 1 tsp. dried parsley
  • 2 tbsp. cornstarch
  • 1/2 tsp. pepper, or to taste
  1. Boil chicken breast on high for about a half hour (while this is happening you can do the next steps concurrently), remove, and coarsely chop.

  2. In separate soup pot, sauté all vegetables except garlic in olive oil over medium heat. When onion is translucent, add garlic, sauté for 2 additional minutes.

  3. Add broth/water and bouillon and parsley and bring to a rolling boil.

  4. Add chicken and pasta to soup pot. Boil for about 15 minutes.

  5. Thoroughly mix cornstarch with 1/4 cup of cold water, then add to soup. Stir. Return to boil, then remove from heat. Serves 4-6.

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