Chicken Noodle Soup

Step 1

Brown 1 lb cubed chicken in 1 tbsp olive oil in a large pot over medium-high, 5-6 minutes, until golden and no longer pink outside.

Step 2

Add 2 sliced carrots and 2 diced potatoes; cook 3 minutes, stirring, until the edges soften and smell sweet.

Step 3

Pour in 8 cups chicken broth and bring to a boil, about 5 minutes, then lower to a gentle simmer.

Step 4

Simmer 15 minutes until the potatoes are fork-tender.

Step 5

Stir in 6 oz egg noodles and simmer 6-8 minutes until just tender — adding them last keeps them from going mushy.

Step 6

Season with 0.5 tsp salt and black pepper if you have it; taste and adjust.

Step 7

Ladle into bowls and serve hot.