I actually prefer to cook my egg noodles a minute shorter than instructed on the package. Be sure to pour them into the soup when you return the chicken to the pot. The browned chicken chunks will release some liquids after putting them on the plate. Garnish with fresh parsley and serve hot with a slice of crusty bread on the side.Īre you excited to try this homemade chicken soup recipe? I hope so because it’s incredibly tasty! Before you start cooking, let me share some helpful tips with you.Heat until the noodles are cooked through, for about 7 minutes (or as instructed on the packaging.).Stir in the egg noodles, cover, and increase the temperature to medium.Once the soup has come to a mild boil, reduce the flame to medium-low and simmer for 10 minutes.Cover the pot and increase the heat to medium-high.Pour in the chicken broth and give everything a gentle stir.
Return the chicken cubes (including meat juices from the plate), and add parsley, salt, and black pepper.Add the garlic and sauté for another minute.Cook for 5 minutes, occasionally stirring, until softened.Reduce the heat to medium, and add diced onion, carrots, and celery.Using tongs, set the chicken cubes aside on a plate.When hot, add the chicken chunks and brown on all sides, about 2 minutes per side.Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
#Hearty chicken noodle soup recipe full
See the printable recipe card toward the end of the post for the full ingredients and directions.
All you have to do is brown the chicken, sauté the veggies, and then cook everything until tender. Making chunky chicken soup is as easy as can be! It’s the perfect dish to whip up on chilly nights when you crave something warm and comforting.
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