Soupe facile au poulet et aux nouilles

Ingrédients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion (chopped)
• 2 medium carrots (peeled & sliced)
• 2 sticks celery (chopped)
• 2 cloves garlic (minced)
• 4 cups chicken broth
• 2 cups water
• 1.5 pounds uncooked chicken breasts (boneless skinless)
• 1/2 teaspoon Italian seasoning
• 2 cups uncooked egg noodles
• Salt & pepper (to taste)
• 1 tablespoon fresh parsley (chopped)

Préparation

1. 1

   Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.

2. 2

   Stir in the garlic and cook for 30 seconds or so.

3. 3

   Add in the chicken broth, water, chicken breasts, and Italian seasoning.

4. 4

   Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.

5. 5

   Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.

6. 6

   Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).

7. 7

   Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.