Chicken Noodle Soup
Original recipe
Ingredients
- 1 tablespoon olive oil
- 2 stalks celery, diced small
- 2 medium carrots, diced medium
- 1 medium yellow onion, diced small
- Salt and pepper
- 4 cups chicken bone broth
- 1 ¼ pounds boneless, skinless chicken breasts
- 6 ounces vermicelli or angel-hair pasta, broken into 1 ½-inch pieces
- ¼ cup chopped fresh dill
Instructions
Sauté celery, carrots, and onions:
- In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper.
Add broth and water:
- Add broth and 4 cups water and bring to a boil.
Cook chicken:
- Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes.
Shred chicken:
- With tongs, remove chicken and chop or shred into bite-size pieces.
Cook pasta:
- Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper.
Serve:
- To serve, stir in chicken and dill.