Categories: Chicken, December2013, Fall, Soups, Winter

Ingredients

• 2 quarts (8 cups) low-sodium chicken broth
• 2 small boneless skinless chicken breasts (about 7 oz each)
• 1 1/2 cups finely chopped onion
• 3 carrots, peeled, halved, and thinly sliced
• 3 stalks celery, thinly sliced
• 4 ounces dried thin egg noodles (about half and 8.8 ounce package)
• 4 Tbs finely chopped fresh flat-leaf parsley, divided
• Kosher salt and freshly ground black pepper

Directions

1. Place a large, heavy soup pot or Dutch oven over medium-high heat and add the broth,. Bring to a simmer, then add the chicken breasts and immediately remove the pan from the heat. Cover and let stand until tender, about 12 minutes.

2. Lift the chicken breasts from the broth and let them cool on a plate. Cut into 1-inch pieces and set aside.

3. Return the broth to a simmer over medium heat and add the onion, carrots, and celery. Simmer until the vegetables are tender, about 10 minutes, skimming off any foam that rises to the surface.

4. Add the chicken pieces, noodles, and 2 Tbs of the parsley to the broth; season with salt and pepper to taste.

5. As soon as the noodles are tender, ladle into warm bowls or tall mugs, sprinkle with the remaining 2 Tbs of parsley, and serve immediately with large spoons to capture all the noodles and tasty chicken.

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