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How to make Chicken Soup With Fresh Egg Noodles
Ingredients:
2 tbsp avocado oil
2 tbsp butter
1 lb chicken tenders
1 sweet onion, diced
4 stalks celery, thinly sliced (about 1 cup)
4-5 carrots, peeled, thinly sliced (about 1 cup)
3 cloves garlic, finely minced
2 tbsp fresh basil, chopped,
2 tbsp fresh flat-leaf parsley, chopped
2-3 sprigs fresh thyme
2 bay leaves
9 oz fresh egg pasta, I use pappardelle that has been broken into smaller pieces ( or dried egg noodles, increase cooking time)
64 ounces chicken bone broth, more to desired consistency
Salt and pepper to taste
Instructions:
Preheat the oven to 425 F and line a baking sheet with unbleached parchment paper. Place the chicken tenders on the baking sheet and season well with salt and pepper. Bake for 15-18 minutes until the chicken is golden brown.
Remove the chicken from the oven, let cool slightly, then chop the chicken into bite size pieces.
In the meantime, in a large stock pot over medium heat, add the avocado oil. Then add the onion, celery, carrots, and season them well with salt.
Saute the vegetables until they are very tender, roughly 10 minutes. Then stir in the garlic and cook for 1-2 more minutes.
Next, add in the bone broth, basil, parsley, thyme, bay leaves, and the cooked chicken once it is done baking.
Reduce the heat to a simmer and cook the soup for another 30 minutes.
After simmering the soup, stir in the egg pasta and cook for 3 minutes (if using fresh pasta, cook according to package directions for dried pasta) before removing the soup from the heat.
Note: the pasta will continue cooking as it sits in the hot broth so be careful not to overcook your noodles before removing the soup from the heat.
Remove the bay leaves and thyme sprigs before serving. Enjoy!
Printable Recipe
The Coziest Weeknight Chicken Soup With Egg Noodles.
Ingredients
- 2 tbsp avocado oil
- 2 tbsp butter
- 1 lb chicken tenders
- 1 sweet onion diced
- 4 stalks celery thinly sliced (about 1 cup)
- 4-5 carrots peeled, thinly sliced (about 1 cup)
- 3 cloves garlic finely minced
- 2 tbsp fresh basil chopped,
- 2 tbsp fresh flat-leaf parsley chopped
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 9 oz fresh egg pasta I use pappardelle that has been broken into smaller pieces ( or dried egg noodles, increase cooking time)
- 64 ounces chicken bone broth more to desired consistency
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 F and line a baking sheet with unbleached parchment paper. Place the chicken tenders on the baking sheet and season well with salt and pepper. Bake for 15-18 minutes until the chicken is golden brown.
- Remove the chicken from the oven, let cool slightly, then chop the chicken into bite size pieces.
- In the meantime, in a large stock pot over medium heat, add the avocado oil. Then add the onion, celery, carrots, and season them well with salt.
- Saute the vegetables until they are very tender, roughly 10 minutes. Then stir in the garlic and cook for 1-2 more minutes.
- Next, add in the bone broth, basil, parsley, thyme, bay leaves, and the cooked chicken once it is done baking.
- Reduce the heat to a simmer and cook the soup for another 30 minutes.
- After simmering the soup, stir in the egg pasta and cook for 3 minutes (if using fresh pasta, cook according to package directions for dried pasta) before removing the soup from the heat.
- Note: the pasta will continue cooking as it sits in the hot broth so be careful not to overcook your noodles before removing the soup from the heat.
- Remove the bay leaves and thyme sprigs before serving. Enjoy!
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