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Chicken Noodle Soup (With Extra Noodles!)

Course: lunch, Main Dish
Servings: 6 Servings

Ingredients

  • 3 tbsp butter, divided
  • 1 lb chicken breast
  • 2 cups chopped onion
  • 1 + 1/2 cups chopped celery
  • 2 cups chopped carrots
  • 4 grated garlic cloves
  • 1/8 tsp red pepper flakes
  • salt,
  • 1/3 cup dry white wine
  • 2 tsp thyme leaves
  • 8 cups chicken stock
  • 2 + 1/2 cups thin egg noodles

Instructions

  • Pat the chicken breast dry with paper towels. Melt 1 tbsp of the butter in a stock pot over medium heat. Season the chicken with salt and pepper and brown, about 5 minutes per side. Reduce heat to low and cover the pot. Continue to cook until the chicken is cooked through, (an internal temperature of 165F), about 5 minutes more. Transfer the chicken to a cutting board and allow to rest 10 minutes. Cut into bite-sized pieces (I like mine small!)
  • Melt the remaining butter in the stock pot over medium heat. Add the onion, celery, carrots, garlic, and red pepper, and season with 1/4 tsp salt. Sweat until the onions are translucent, about 15 minutes. Add the wine and thyme and simmer 10 minutes.
  • Increase the heat to medium-high, add the chicken stock, and bring to a low boil. Taste for salt. Add the noodles and cook until tender. Stir in the chicken just before serving.