A comforting and flavorful chicken and vegetable soup, perfect for any day.
Heat half of the oil in a large pot over medium heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Add the diced chicken fillets and cook until browned. Remove and set aside.
Avoid overcrowding the pot to ensure even browning of the chicken.
Add the remaining oil to the pot and sauté the diced onion for 2 minutes.
Stir frequently to prevent the onion from burning.
Add the chopped celery and carrots to the pot and cook for 4 minutes.
Cut the vegetables into uniform sizes for even cooking.
Pour in the chicken broth and bring to a boil.
Scrape the bottom of the pot to incorporate any browned bits into the broth.
Reduce the heat and simmer for 15 minutes.
Cover the pot partially to maintain a gentle simmer.
Meanwhile, prepare the noodles according to the package instructions. Drain and set aside.
Rinse the noodles with cold water after draining to prevent sticking.
Add the corn, cooked chicken, and noodles to the pot. Simmer for an additional 5 minutes.
Stir gently to avoid breaking the noodles.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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