I feel like I’ve had more Chicken Noodle Soup from cafeterias and the like than I’ve made for myself. That needs to change! I like to overload my CNS with lots of veggies, but I still feel the key to this dish is having a big bowl of broth you get to drink at the end of the meal. I prefer the fattest egg noodles you can find (check out a local Asian grocery store for some unique choices), but other great choices are fettuccine and linguini. I think spaghetti, despite being the classic from Campbell’s, just doesn’t hold up well.
Ingredients
4-6 carrots, thin sliced into rounds
1 yellow onion, sliced
2-3 celery stalks, sliced
4 cloves garlic, minced
4 cups chicken stock
1 tsp ground black pepper
2 bay leaves (optional)
1 pkg split chicken breasts (if you’ve got extra time, reserve the bones and boil with water to make stock)
4-6 oz dried noodles
¼ bunch parsley, chopped
4 green onions, thin sliced
Instructions
In a large dutch oven over medium heat, sauté carrots, onion, and celery in a mixture of butter and olive oil with a hefty pinch of kosher salt. Sauté for 7-10 minutes until softened.
Add garlic and sauté 2-3 more minutes until garlic browns.
Add chicken stock and bring to boil, then reduce to the lowest simmer you can possibly maintain. Add black pepper and bay leaves if using.
Add the entire split chicken breasts, bones and all. Simmer for 10-15 minutes.
Carefully remove the chicken so as not to lose any bones in the soup. Set aside and allow to cool and then shred the meat off the bone using two forks or a fork and knife.
Add noodles and cook until they’re alllllmost done (they’ll be perfectly done by the time the soup is served-observe cooking time on package instructions minus 1 minute). While the noodles are cooking taste to evaluate for seasoning, especially salt. Consider additions of miscellaneous herbs you might have - practically anything fresh from the garden, rosemary, oregano, thyme, herbs de provence. Also appropriate would be hot sauce, vinegar if you’d like some extra brightness, dried spices such as cumin, smoked paprika, or light on the chili powder. Go easy with the quantities you add, and taste after each addition. Try not to add too many extra flavors as well - it’s nice to have something complex, but it’s also easy to “muddy” the flavors with too much.
Add shredded chicken, parsley, and green onions and serve.
Coursessoup
Recipe by Vie at https://getvie.com/2020/03/23/home-bound-meal-plan/