Description
A comforting and flavorful Chicken and Noodles recipe featuring tender chicken breasts simmered with fresh vegetables and egg noodles in a savory broth, perfect for a hearty family meal.
Ingredients
Scale
Chicken and Broth
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 3 cloves fresh garlic, minced
Vegetables
- 1 cup fresh carrots, diced
- 1 cup fresh celery, diced
Pasta
- 2 cups egg noodles
Instructions
- Prep Vegetables: Chop the carrots and celery into small, even pieces and mince the fresh garlic cloves to prepare for cooking.
- Cook Chicken: Heat oil in a large pot over medium heat, add the chicken breasts, and cook until they are golden brown on both sides, about 5 to 7 minutes per side, ensuring they cook through but remain juicy.
- Sauté Aromatics and Vegetables: Add the minced garlic and diced carrots and celery to the pot with the chicken. Stir regularly until the garlic is fragrant and the vegetables begin to soften.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and soy sauce, then bring the mixture to a gentle simmer. Allow it to cook for 15 minutes so the flavors meld and the chicken fully cooks through.
- Cook Noodles: Add the egg noodles to the simmering broth, and cook according to the package instructions until the noodles are tender but not mushy.
- Serve: Serve the chicken and noodles hot, with an optional drizzle of additional soy sauce for extra savory flavor.
Notes
- For a thicker broth, you can add a slurry of cornstarch and water near the end of simmering.
- Use gluten-free noodles if you require a gluten-free meal.
- Fresh herbs like parsley or thyme can be added as garnish for extra freshness.
- To speed up cooking time, use pre-cooked rotisserie chicken and add it in step 4.
- Low-sodium broth and soy sauce help control the dish’s sodium content.
