Christine says, “I make this recipe when I need comfort in a flash. You won’t believe how much it tastes like slow-simmered soup. The key to the speed is to use noodles with a short (3-5 minute) cooking time and chicken that has been cut into small pieces. The key to the flavor is to use dark chicken meat and some butter, both of which add so much richness in a short time.”
7 cups no-sodium or low-sodium chicken broth
1 Tbsp. neutral oil (vegetable or grape seed)
1 Tbsp. butter
2 cups carrot matchsticks, roughly chopped
1 small onion, chopped
1 clove garlic, minced
½ tsp. salt
¼ tsp. coarse black pepper
1 bay leaf
¾ lb. boneless skinless chicken thighs (about 3), cut into ½ inch cubes
2 cups uncooked fine egg noodles (or other noodles with very short cooking time)
Pour the chicken broth into a large microwave-safe bowl and microwave it on high for 6 minutes. Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil and butter. Once the butter has melted, add the carrots, onion, garlic, salt, pepper and bay leaf. Stir and cook for 2 minutes.
Carefully add the hot broth to the pot. Stir. Cover and increase heat to high. When the broth comes to a boil, stir in the chicken. Bring it back to a boil and then reduce heat to a simmer. Cook until chicken is cooked through, about 1-2 minutes.
Increase the heat to high and add the fine egg noodles. When it comes back to a boil, reduce to a simmer and cook until noodles are al dente, about 3 minutes. Remove bay leaf. Taste and add more salt and pepper if desired.