Chicken Noodle Soup with Basil

Chicken noodle soup as a comfort food has become little more than a cliché in the cooking world, but who cares? It’s still delicious, warming, and comforting—when made in your own kitchen. All the simple, common ingredients are included here, with fresh basil added for a little touch of floral essence at the finish.

Note: This recipe is a bit less "brothy" than some soups. If you like a thinner consistency, simply add a little more broth.

Serves 4

Ingredients

• 2 tbsp olive oil, divided
• 2 large, bone-in chicken breast halves, about 2/3 lb each, skin removed
• sea salt
• freshly ground black pepper
• 2 medium carrots, peeled and cut into 1/4-inch rounds
• 2 celery ribs, cut crosswise into 1/4-inch pieces
• 1/2 large, sweet onion, chopped
• 1/3 cup chopped celery leaves
• 3 1/2 cups chicken broth
• 1/2 cup dry white wine
• 3 oz wide egg noodles (with or without yolk)
• 1/3 cup chopped fresh basil leaves

Vegetables for the Soup

Chopped Basil

Preparation

1. Heat a stock pot over medium heat add 1 tablespoon of oil. Season the chicken with salt and pepper and place in the pot meaty-side down. Cook 10 minutes and turn the breasts over. Reduce the heat to low, cover, and cook until just cooked through, about 15 minutes longer, depending on size.
2. Remove the chicken to a plate and let cool. (Do not wipe out the pot.) When cool enough to handle, pull the chicken from the bones and shred. Set aside.

Chicken Breasts Beginning to Cook

Cooked Chicken Breasts 

Shredded Chicken

1. Re-heat the pot over medium heat and add the remaining 1 tablespoon of oil. Add the carrots, celery, onion, and celery leaves and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, 7-8 minutes.
2. Add the broth, wine, and shredded chicken and bring to a simmer. Reduce the heat and simmer slowly, 5 minutes.

Vegetables Beginning to Cook

Wine, Broth, and Chicken Added

1. Add the noodles and cook until tender, 7-8 minutes. Stir in the basil during the last 1 minute of cooking.

Noodles and Basil in the Soup

To serve, divide the soup among 4 shallow bowls and serve hot.