Ingredients
Units
Scale
- 7 cups no-sodium or low-sodium chicken broth
- 1 Tbsp. neutral oil (vegetable or grape seed)
- 1 Tbsp. butter
- 2 cups carrot matchsticks
- 1 small onion
- 1 clove garlic
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 1 bay leaf
- 3/4 lb. boneless skinless chicken thighs (about 3)
- 2 cups uncooked fine egg noodles (or other noodles with very short required cooking time)
Instructions
- Pour the chicken broth into a large microwave-safe bowl and microwave it on high for 6 minutes.
- Put a large pot or Dutch oven over medium heat. Add the oil and butter. Roughly chop the carrot matchsticks and add them to the butter.
- Stir. Chop the onion and add it. Stir. Peel and mince the garlic and add it along with the salt, pepper and bay leaf. Stir and cook for 30 seconds.
- The broth in the microwaves should be finished around now. Carefully add the hot broth to the pot. Stir. Cover and increase heat to high.
- Chop 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 add 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. Remove bay leaf. Taste and add more salt and pepper if desired.