Stock & Chicken Noodle Soup | Basics with Babish
Chicken Noodle Soup
Feb 11, 2015
This chicken noodle soup is hearty and healthy, with a combination of boneless chicken and egg noodles simmered in a warming broth filled with chopped parsnip, celery, onion and baby carrots.
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Prep Time: 0 hours 15
Total Time: 0 hours 50
boneless, skinless chicken thighs
1 tsp. minced garlic
1/4 tsp. Pepper
uncooked medium egg noodles
1/4 c. snipped fresh dill
- Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.
- Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.
- Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.
Video: Easy Chicken Noodle Soup Recipe - Natasha's Kitchen
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