By Ebenezer Dwamena
Dice the chicken breast into small, bite-sized pieces. Set aside.
Peel and slice the carrot into thin rounds. Dice the celery and onion. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Pour in the chicken broth and add the bay leaf. Bring to a boil.
Add the browned chicken pieces back into the pot. Reduce heat to a simmer and cook for 15 minutes.
Add the egg noodles to the pot. Continue to simmer for an additional 10 minutes or until the noodles are cooked through.
Season with salt, black pepper, and parsley. Stir to combine.
Serve hot, garnished with additional parsley if desired.
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This Main Course Soup Poultry recipe is ready in 45 minutes and features chicken breast, egg noodles, carrot and other delicious ingredients. Contains 350 calories total.
Dice the chicken breast into small, bite-sized pieces. Set aside.
Peel and slice the carrot into thin rounds. Dice the celery and onion. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Pour in the chicken broth and add the bay leaf. Bring to a boil.
Add the browned chicken pieces back into the pot. Reduce heat to a simmer and cook for 15 minutes.
Add the egg noodles to the pot. Continue to simmer for an additional 10 minutes or until the noodles are cooked through.
Season with salt, black pepper, and parsley. Stir to combine.
Serve hot, garnished with additional parsley if desired.
Calories per Serving: 350
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