1tspground black pepper(use 1/2 teaspoon if you don’t love black pepper)
2canscream of mushroom or chicken soup
16ozfresh frozen egg noodles
Season chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of oil. Heat the remaining oil and butter in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, 5-6 minutes per side. Remove chicken.
Chop chicken breast into 3/4 cubes and transfer to a plate, tent with foil, and set aside.
In the same pan or pot add carrots, celery (include leaves), and onion. Cook for 5-8 minutes until they start to become soft.
Transfer vegetable mixture to a large pot. Add water, chicken broth, cream of chicken or cream of mushroom soup, thyme, minced garlic, salt, ground black pepper and bring to a boil.
Lower heat to medium and add chopped chicken.
Separate egg noodles and add to pot. Cook on medium for 15 minutes.
You can add more water if you think the flavor is too strong. Add 1 cup at a time so you don’t dilute it too much.
You can use a rotisserie chicken. Just shred or chop it and use about 2 cups.
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.