In a large saucepan over medium-high heat, bring
the stock to a simmer. Add the chicken breast and
simmer just until tender and no trace of pink
remains, 8-10 minutes. Remove from the heat and
let the chicken cool in the liquid. Transfer the
chicken to a cutting board and cut into 1-inch
(2.5 com) cubes. Set aside.
Return the chicken stock to a simmer over medium-
high heat and add the onion, carrots, and celery.
Simmer until the vegetables are slightly softened,
about 10 minutes, skimming away any foam that rises
to the surface of the stock.
Add the cubed chicken, noodles, 2 tbsp of the
parsley, and salt and pepper to taste. Simmer until
the noodles are tender, about 3 minutes.
Ladle the soup into warmed bowls and sprinkle with
the remaining 1 tbsp parsley. Serve immediately.
Originally Submitted
1/30/2013
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