Classic Chicken Noodle Soup
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Yields: 6
Instructions
In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm. Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened. Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender. Serve soup topped with parsley and croutons.
Ingredients
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vegetable oil Notes: 2 tablespoons
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boneless skinless chicken breasts Notes: 1 package, 20 oz, cut in 3/4-inch pieces
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salt Notes: 1/2 teaspoon
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pepper Notes: 1/4 teaspoon
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chopped onion Notes: 3/4 cup
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chopped carrot Notes: 1/2 cup
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chopped celery Notes: 1/2 cup
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carton ProgressoTM chicken broth Notes: 1, 32 oz
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uncooked medium egg noodles Notes: 1 1/2 cups, 3 oz
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Chopped fresh parsley Notes: if desired
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garlic-flavored croutons Notes: if desired