A warm, comforting bowl of chicken noodle soup perfect for rainy days. Simple ingredients combine to create a hearty broth packed with veggies, tender chicken, and soft noodles.
Gather all the veggies and chicken, then chop the carrots, celery stalks, and garlic. Slice the chicken breast into bite‑size strips.
Heat the neutral oil in the pot over medium heat and gently sauté the fresh garlic until fragrant, about a minute.
Pour in the low‑sodium chicken broth, stir in the light soy sauce, and season with a pinch of salt and pepper. Bring the mixture to a gentle boil.
Drop the sliced carrots, fresh celery, and thin egg noodles into the simmering broth. Cook until the noodles are tender and the veggies are just soft, about eight minutes.
Add the chicken strips and let them cook through, stirring gently. This takes just a few minutes until the chicken is no longer pink.
Finish the soup with fresh green onion sprigs, give a quick stir, and ladle the hot soup into bowls.
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