📖 Instructions

1. First things first, grab your chicken breasts (about 1.5 pounds) and give them a good rinse. Then, chop that chicken into bite-sized pieces. Don't worry about being too precise – rustic is good!
2. Next, finely chop one medium onion. I like to use a yellow onion, but a white one works just as well. Get those tear ducts ready! (Or, you know, wear those fancy chef's goggles...I'm not judging).
3. Grab your carrots (2 medium) and celery (2 stalks) and chop them into roughly half-inch pieces. Think of it as a vegetable dice-off with your knife! The goal is roughly even-sized pieces.
4. Now for the fun part: Get a large pot or Dutch oven (at least 6 quarts) and heat about 2 tablespoons of olive oil over medium heat. Add your chopped onion and cook until softened – about 5 minutes. Don’t let it brown too much; we’re going for a gentle sauté, not a deep fry.
5. Toss in your chicken pieces and cook for another 5-7 minutes, or until they’re lightly browned. Stir occasionally to make sure everything cooks evenly. No burnt chicken allowed!
6. Now, add your chopped carrots and celery to the pot. Cook them along with the chicken for another 3-4 minutes. We’re building flavor here!
7. Pour in about 8 cups of chicken broth. I usually use low-sodium broth, but if you're using regular broth, just be mindful of the salt later on. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is fully cooked.
8. While the soup simmers, it's a great time to cook your noodles! Cook about 8 ounces of egg noodles (or your choice of noodles) according to package directions. I usually drain them in a colander then set them aside.
9. Once the chicken is cooked through and tender, it’s time to stir in your noodles. Add those cooked noodles to the pot and let it simmer for another 2-3 minutes, just to heat them through.
10. Season the soup to your liking. I usually start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, but adjust as needed. Remember, taste is key! A little bit of fresh parsley or dill at the end adds a fantastic touch.
11. That’s it! Your super-fast chicken noodle soup is ready. Ladle it into bowls, and enjoy. Maybe add a little crusty bread on the side? Yum!