DESCRIPTION
This cozy chicken noodle soup has that slow-simmered, all-day vibe but comes together quickly. The trick is using smart shortcuts: matchstick carrots (sometimes labeled shredded) so there’s no peeling and chopping, store-bought chicken stock, and a quick sauté of the carrots and onion in butter for that rich, almost schmaltzy flavor. I use chicken thighs cut into small pieces so they cook quickly but still bring that meaty, comforting taste. Fine egg noodles finish cooking right in the broth in just a few minutes. If you’re making the soup ahead, cook the noodles separately so they don’t soak up all the broth as it rests in the fridge. Happy cooking,
Christine
Ingredients
- 1 Tbsp. butter
- 1 cups carrot matchsticks, roughly chopped
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 4 cups low-sodium chicken stock
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1/2 lb. boneless skinless chicken thighs (about 2)
- 3/4 cups uncooked fine egg noodles (or other noodles with very short required cooking time)
Instructions
- Melt the butter in a large saucepan over medium-low heat. Add the carrot and onion. Increase heat to medium. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and stir and cook for 30 seconds.
- Add the broth, salt, and pepper. Increase heat to high and cover the pot to bring it to a boil.
- Cut the chicken into ½ inch pieces. When the broth comes to a boil, stir in the chicken. Bring it back to a boil and then reduce heat to a simmer. Cook until chicken is cooked through, about 1 minute.
- Increase the heat to high and stir in the fine egg noodles. When it comes back to a boil, reduce to a simmer and cook until noodles are al dente, about 3 minutes.
- Taste and add more salt and pepper if desired.
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