Description
Warm up your day with this comforting Chicken Tenderloin Noodle Soup. Packed with tender chicken, flavorful broth, and hearty noodles, this soup is sure to become a family favorite. Perfect for a cozy meal at home.
Ingredients
– 12 oz. mushrooms, sliced, rinsed, and dried
– 2-3 tablespoons olive oil
– 2 lbs. chicken tenderloin, diced
– 1 cup flour
– 1 cup dry white wine
– 3 tablespoons butter
– 1 yellow onion, diced
– 1 cup carrots, diced
– 2 ribs celery, diced
– 3 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 bay leaf
– 7 cups chicken broth
– 1 cup vegetable broth
– 1 cup frozen peas
– 2 cups egg noodles, uncooked (about 4 oz.)
– Parsley, chopped, to garnish
Instructions
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 teaspoon garlic powder
– 1 teaspoon celery salt
– 1 teaspoon onion powder
Soup Seasoning
– 1 teaspoon mustard powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
Instructions
1. Prepare Ingredients
– Combine each set of seasonings. Measure out remaining ingredients before starting.
2. Saut the Mushrooms
– Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add mushrooms and saut for 3-4 minutes on each side. Add a splash more of olive oil if needed and sprinkle with a little salt halfway through cooking. Set aside once cooked.
3. Prepare the Chicken
– Cut chicken into 1-inch pieces and discard any large pieces of fat. Sprinkle with meat seasonings and toss to coat. Sprinkle with flour and toss again.
– Heat 1-2 tablespoons olive oil in the same pot over medium-high heat. Add chicken in batches without overcrowding the pan. Brown for 45 seconds on each side. Add more oil as needed. Transfer to a plate.
4. Make the Soup
– Pour the wine into the soup pot and set heat to medium. Use a silicone spatula to deglaze the bottom and sides of the pan, letting it reduce by half in about 4-5 minutes.
– Add butter, onions, carrots, and celery. Soften for 5 minutes. Add garlic, Worcestershire sauce, and soup seasonings. Cook for 2 minutes.
– Pour in chicken broth, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer. Add the browned chicken and any juices from the plate. Partially cover and let it simmer gently over medium heat for 1 hour, stirring occasionally.
5. Final Steps
– Add frozen peas during the last few minutes of cooking while boiling egg noodles in a separate pot of salted water according to package instructions. Drain when cooked.
– Remove bay leaf and stir in the cooked mushrooms.
– Place cooked noodles into serving bowls and ladle the soup on top. Garnish with parsley before serving.