Classic Chicken Noodle Soup

 


Ingredients

  • 2
    tablespoons vegetable oil
  • 1
    package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 3/4
    cup chopped onion
  • 1/2
    cup chopped carrot
  • 1/2
    cup chopped celery
  • 1
    carton (32 oz) Progresso™ chicken broth
  • 1 1/2
    cups uncooked medium egg noodles (3 oz)
  • Chopped fresh parsley, if desired
  • Garlic-flavored croutons, if desired

Steps

1  In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.

2 Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.

3 Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.

4 Serve soup topped with parsley and croutons.

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