Fast-Breaking Chicken Soup
A comforting, golden chicken soup that comes together quickly to nourish the body after a long fast.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and sliced into rounds
- •2 stalks celery, sliced
- •2 cloves garlic, minced
- •6 cups chicken broth
- •2 boneless, skinless chicken breasts (about 1 pound)
- •1 cup wide egg noodles
- •1/4 cup fresh dill, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion, sliced carrots, and celery, sautéing for about 5 to 7 minutes until the vegetables begin to soften.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Pour in the chicken broth and bring the mixture to a gentle boil.
- 5
Carefully submerge the chicken breasts into the boiling broth, reduce the heat to low, cover, and simmer for 15 minutes until the chicken is cooked through.
- 6
Remove the chicken breasts from the pot using tongs and shred them on a cutting board using two forks.
- 7
Return the shredded chicken to the pot along with the egg noodles, salt, and black pepper.
- 8
Simmer uncovered for 6 to 8 minutes until the noodles are tender.
- 9
Stir in the fresh dill just before serving to brighten the flavor.
💡 Chef tips
- You can substitute the egg noodles with rice or small pasta shapes if preferred.
- To make ahead, prepare the soup base and chicken without the noodles, then add the noodles just before reheating so they do not absorb all the broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished soup is aromatic and deeply savory, featuring tender shredded chicken, perfectly cooked noodles, and bright notes of fresh dill in a crystal-clear golden broth.