Mimi’s Chicken Noodle Soup

• Course Dinner, Lunch, Main Dish
• Cuisine American, Fall, Seasonal, Winter

Prep time

Cook time

Servings

Ingredients

• 1 (8 oz) package thin rice noodles
• 3 tbsp olive oil divided
• 2 Boneless Skinless Chicken Breasts rinsed and patted dry, cut in half
• 1/2 tsp Salt plus more for seasoning
• 1 cup chopped white onion, skin removed
• 1 cup chopped carrots, peeled and ends trimmed
• 1/2 cup chopped celery, rinsed, patted dry, and ends removed
• 4 cloves garlic, peeled and finely minced
• 1 tbsp finely minced fresh ginger, peeled
• 1 cup chopped tomatoes
• 2 cups cubed butternut squash, ends removed and peeled
• 1 tsp Italian Seasoning
• 8 cups Chicken Stock

Instructions

1. Cook the rice noodles according to package instructions. Set aside.
2. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Season the chicken breasts with salt and add to the hot oil. Cook for about 3 minutes per side until golden. Remove from the pot.
3. Add remaining 1 tablespoon of olive oil to the pot and heat over medium heat. Add the chopped onion, carrots, and celery and cook, stirring frequently, until the onions are soft and translucent, about 5 to 7 minutes.
4. Add the garlic and ginger and cook, stirring frequently, for about 1 minute. Add the chopped tomatoes, butternut squash, and Italian seasoning and cook for 1 additional minute.
5. Add the chicken breasts back into the pot and add the chicken stock. Bring the soup to a boil over medium-high heat. Cover the soup, reduce heat to medium-low, and simmer for 20 to 30 minutes.
6. Carefully remove the chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken. Put the shredded chicken back into the pot.
7. Place a heaping portion of rice noodles in a serving bowl and ladle hot soup on top. Serve immediately.