Ingredients

• 4 chickens breast tenderloins , cut into bite-size pieces
• salt and ground black pepper to taste
• 2 tablespoons extra-virgin olive oil , divided
• 2 stalks celery , finely chopped
• 2 small carrots , finely chopped
• 3 cloves garlic , finely chopped
• 2 , 14 ounce
• 2 cups medium egg noodles

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until browned and no longer pink in the center, about 10 minutes. Transfer to a plate and set aside.
3. 3 Add remaining 1 tablespoon oil to the saucepan. Sauté celery, carrots, and garlic in hot oil over medium heat until soft, 5 to 7 minutes. Season with pepper.
4. 4 Pour chicken broth into the saucepan and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat to medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper.
5. 5 Ladle soup into bowls and lay chicken on top.

Nutrition per serving