Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 45 minutes
The only good thing about getting sick when you’re a kid is getting a bowl of homemade chicken noodle soup. (Well, that and getting to watch Nickelodeon.) Any time you’re feeling a little bit blue, a bowl of this from-scratch soup is sure to add some cozy comfort.
INGREDIENTS
1 tablespoon olive oil
2 boneless, skinless chicken breasts, chopped
½ large onion, diced
2 celery stalks, diced
2 carrots, sliced
½ cup white wine (optional)
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 bay leaf
2 cups chicken broth, low-sodium preferred
6 ounces egg noodles
Lemon wheels, for garnish
Fresh parsley, for garnish
DIRECTIONS
1. In a large soup pot, heat the olive oil over medium heat. Add the chicken and cook until lightly golden brown on all sides, about 8 minutes. Add the onion, celery, and carrots. Cook until the vegetables are near tender and the onions are translucent, about 6 minutes. Add the white wine (if using) and reduce the heat to medium-low.
2. Add the garlic, salt, pepper, and bay leaf. Add the broth and 2 cups of water and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 20 minutes, or until the chicken is cooked through and the vegetables are fully tender.
3. Add the noodles and cook for an additional 7 minutes, until the noodles are al dente.
4. Remove from the heat and allow to cool slightly before serving. Garnish with lemon wheels and parsley.