Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 1/2 cups uncooked medium egg noodles (3 oz)
  • Chopped fresh parsley, if desired
  • Garlic-flavored croutons, if desired

Instruction

  • In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
  • Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
  • Serve soup topped with parsley and croutons.