Chicken Noodle Soup

Ingredients

• 1.5 pounds Chicken Breast (skinless, boneless, cut into bite‑size pieces)
• 1 teaspoon Salt (for seasoning the chicken)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for searing the chicken)
• 2 pieces Carrot (peeled and diced)
• 2 pieces Celery Stalk (diced)
• 1 piece Onion (medium, diced)
• 2 cloves Garlic (minced)
• 1 can Cream of Chicken Soup (10.5 oz, low‑sodium if possible)
• 2 cubes Chicken Bouillon (dissolved in water)
• 6 cups Water
• 8 ounces Egg Noodles (cook until al dente)
• 0.5 cup Heavy Cream (add at the end for richness)
• 2 cups All‑Purpose Flour (for biscuits)
• 2 teaspoons Baking Powder
• 1 cup Cheddar Cheese (shredded, for biscuits)
• 4 tablespoons Butter (melted, for biscuits)
• 0.75 cup Milk (for biscuits)
• 2 tablespoons Fresh Parsley (chopped, optional garnish)

Instructions

1. Season Chicken

   Pat the chicken breast pieces dry, then sprinkle with 1 tsp salt and ½ tsp black pepper, tossing to coat evenly.

   Time: PT5M

2. Sear Chicken

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the seasoned chicken and sear until lightly browned on all sides, about 8 minutes. Do not cook through.

   Time: PT8M

   Temperature: Medium‑high

3. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you build the soup base.

   Time: PT2M

4. Sauté Vegetables

   In the same pot, add diced onion, carrot, celery, and minced garlic. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Soup Base

   Stir in the can of cream of chicken soup, 2 chicken bouillon cubes (dissolved in the 6 cups water), and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium

6. Simmer Chicken

   Return the seared chicken to the pot, reduce heat to low, and let the soup simmer uncovered until the chicken is tender and fully cooked, about 45 minutes.

   Time: PT45M

   Temperature: Low simmer

7. Cook Egg Noodles

   While the soup simmers, bring a separate pot of salted water to a boil, add the egg noodles and cook until al dente according to package directions, usually 8‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

8. Finish Soup

   Stir the cooked egg noodles into the soup, then pour in ½ cup heavy cream. Heat gently for 3 minutes, just until the soup is hot and creamy.

   Time: PT3M

   Temperature: Medium

9. Adjust Seasoning

   Taste the soup and add more salt or pepper if needed.

   Time: PT2M

10. Preheat Oven for Biscuits

    Preheat the oven to 425°F (220°C).

    Time: PT5M

    Temperature: 425°F

11. Make Biscuit Dough

    In a mixing bowl, combine 2 cups flour, 2 tsp baking powder, ½ tsp salt, and 1 cup shredded cheddar. Add 4 Tbsp melted butter and ¾ cup milk; stir until just combined into a soft dough.

    Time: PT5M

12. Bake Biscuits

    Drop spoonfuls of dough onto a parchment‑lined baking sheet, spacing them about 2 inches apart. Bake for 12‑15 minutes, until the tops are golden brown.

    Time: PT13M

    Temperature: 425°F

13. Serve

    Ladle the creamy chicken noodle soup into bowls, garnish with chopped parsley if desired, and serve with warm cheddar biscuits on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g