Heat oil in a Dutch oven or heavy pot over medium high heat until just smoking. Add the chicken breasts, skin side down, and brown lightly, about 5 minutes. Transfer to a plate. Add half of the ...

Step 4: Simmer noodles and serve Transfer the chicken to a cutting board. Use two forks to shred the chicken, then set it aside. Set the pressure cooker to saute. Add the egg noodles and simmer ...

In a medium stock pot, bring the chicken stock to a boil, add the chicken slices and the ramen noodles and cook for 5 to 8 minutes or until the noodles are cooked al dente.

The key is not to add the chicken, noodles, or any hard herbs, like rosemary or thyme, until after you blend the vegetables. You don't want to purée any of these or you'll end up with a gloppy soup.

Add 2 tsp. Chinese five-spice powder, season with freshly ground pepper, and continue to cook, stirring occasionally, until just cooked through, about 3 minutes. Pour off excess fat; discard. Step 3 ...

Chicken noodle soup isn’t only for the frigid days of winter. It can also be enjoyed during warmer spring days or summer, depending on how strong the cravings are for it.

Cooking Our Five-Star Shakshuka With 15,000 Reviews More back-to-school boosts: quick chicken noodle soup, bright tofu larb and chocolate chip brookies. Share full article By Melissa Clark Sept ...