Homemade Chicken Noodle Soup
by Stella Zedman
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Cook up a bowlful of comfort on a chilly winter's day with this fragrant blend of onion, celery, carrot, parsley, chicken and egg noodles. Served up by the spoonful, this slurpworthy soup is simple to make and enjoy.
- 2 tsp. (10) mL vegetable oil
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1 medium carrot, thinly sliced
- 1 skinless, boneless chicken breast, cut into 1/2-inch (1-cm) cubes
- 6 cups (1.5 L) chicken broth (homemade or store-bought)
- 2 tbsp. (30 mL) chopped fresh parsley
- 1 cup (250 mL) medium egg noodles
- additional salt and black pepper, if necessary
- Heat vegetable oil in a large saucepan over medium-high heat. Add celery, onion, and carrot and cook, stirring, for about 5 minutes or until beginning to soften. Add chicken cubes and continue to cook for another minute or two, or until no longer pink. Add chicken broth and parsley. Bring just to a boil, then reduce heat to low and let simmer, covered, for about 10 minutes.
- Meanwhile, cook noodles in a large saucepan of boiling salted water until almost tender but still a bit firm. Drain, then add to the chicken soup and continue to cook for another 5 minutes or until the noodles are completely tender. Taste and adjust seasoning with salt and pepper, if desired.
How kids can help
Cut up the carrot, onion, celery and chicken for the soup.
Mix the drained noodles into the soup.