We had some gross weather in Los Angeles over the weekend – it was pouring rain and I think I even heard some thunder too. And even though we don’t have many of these rainy days in this part of town, Jason and I have this tradition to go to BCD Tofu House and gorge on a piping hot bowl of Korean tofu stew. But since he’s in San Francisco, we couldn’t get our usual rainy day 순두부찌개 (sundubu jiigae) so I decided to make this hearty chicken noodle soup.

It was quick, easy, and so incredibly soothing. I think it tasted even better because of the cold weather outside. It was either that or the fact that I was curled up in bed, slurping on this soup, and watching Greys Anatomy reruns and crying my eyes out.

Chicken Noodle Soup (adapted from Brown Eyed Baker):

Yields 6-8 servings

  • 1 pound boneless, skinless thin sliced chicken breasts
  • 3 tablespoons vegetable oil, divided
  • 1 medium onion, chopped
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 1 stalk celery, sliced 1/4-inch thick
  • 8 cups chicken stock
  • 2 cups cooked egg noodles
  • 2 tablespoons minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
  • Saltines, for serving

Season the chicken breasts with salt and pepper, to taste.

Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side.

Let rest for 5 minutes before shredding.

Once the chicken has rested, shred with a fork.

Heat the remaining 2 tablespoons vegetable oil in a large stockpot or Dutch oven over medium high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes.

Add the chicken stock and shredded chicken breasts.

Bring to a boil; reduce heat and simmer until the vegetables are tender and the flavors meld, about 10-15 minutes.

Stir in the noodles.

 Stir in the parsley, salt and pepper, to taste.

Serve immediately with Saltines, if desired.

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