Ingredients
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
Preparation
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.
