Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
Ingredients
4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles
Directions
Season chicken with salt and pepper.
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until browned and no longer pink in the center, about 10 minutes. Transfer to a plate and set aside.
Add remaining 1 tablespoon oil to the saucepan. Sauté celery, carrots, and garlic in hot oil over medium heat until soft, 5 to 7 minutes. Season with pepper.
Pour chicken broth into the saucepan and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat to medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper.
Ladle soup into bowls and lay chicken on top.