Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 16 pieces Chicken tenderloins; 4 large Carrots; 8 –9 stalks Celery; 1/2-1 whole Onion; 1 bag Wide egg noodles; 4 cups Chicken broth; 5 Garlic cloves; 1/2 cup Heavy whipping cream; Olive oil; Butter; Salt; Black pepper; Thyme; Garlic pepper; Ground paprika

adanna trae @adannatrae

Michigan

Change ingredients to your liking 🥰 I have a big family!

adanna trae @adannatrae

Michigan

Change ingredients to your liking 🥰 I have a big family!

Saved

Ingredients

45 minutes

8 servings

16 piecesChicken tenderloins
4large Carrots
8–9 stalks Celery
1/2-1whole Onion
1 bagWide egg noodles
4 cupsChicken broth
5Garlic cloves
1/2 cupHeavy whipping cream
Olive oil
Butter
Salt
Black pepper
Thyme
Garlic pepper
Ground paprika

Saved

Steps

45 minutes

1

Wash chicken and vegetables. Cut carrots, celery, and onion. Press garlic cloves.
2

Remove tendons from chicken tenderloins.
3

Season chicken with salt, black pepper, thyme, garlic pepper, and paprika.
4

In a Dutch oven, melt butter and cook chicken until done. Remove and set aside.
5

In the same pan, add olive oil. Sauté onion, carrots, celery, and garlic. Add seasonings.
6

When onions are translucent, pour in chicken broth and bring to a boil.
7

Skim off any foam. Cook until carrots and celery are nearly tender.
8

In a separate pan, cook egg noodles in boiling water until almost done. Drain.
9

Shred cooked chicken and add to the soup pot.
10

Add drained noodles to the soup. Stir in heavy whipping cream and adjust seasonings.
11

Enjoy!!