As the weather turns colder and you need something warm, comforting and that’ll help your immune system: Check out this Chicken Noodle Soup recipe
And if you want to join the next FREE lesson making veggie sliders, next Tuesday 5pm PST-6pm that I’ll be teaching
Chicken Noodle Soup
When the weather gets cold, chicken noodle soup always hits the spot! This is a simple but flavorful recipe you can make with just a few basic ingredients
Active time: 30 mins | Start to finish: 45 mins | Serves: 4
2 carrots, peels and chopped 2 celery sticks, chopped
1 onion, chopped
3 garlic cloves, chopped
1 1⁄2 lb boneless, skinless chicken breasts
2 quarter chicken broth, ideally low-sodium (or 8 cups water mixed with chicken bouillon) 2 cups egg noodles
1⁄4 cup Italian parsley, chopped
Extra-virgin olive oil
Kosher Salt & Black Pepper
Cut the chicken breast horizontally into thin slices. Season with salt and pepper. In a large pot, add 2 Tbs olive oil and cook the chicken breasts on both sides, until fully cooked about 5-8 minutes. Remove to a plate to cool.
Chop up all your veggies.
In the same pot, add 2 Tbs oil and add the celery, onion, garlic and carrots and cook until softened, about 5-7 minutes. Add the chicken stock, cover and bring to a boil.
Chop the chicken breast into small, bite-size pieces.
Add the chicken breast and egg noodles into the pot and cook until the pasta is tender, about 8-10 minutes. Taste and adjust seasoning of your soup as needed. Serve garnished with Italian parsley and enjoy!
Chef Eric Horwitz
P.S. Our next FREE lesson making Veggie sliders that I’ll be teaching is an incredible dish to get your kids to eat healthy burgers!
RSVP here and get the ingredients, class is 12/22/20 5pm PST