Fresh Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I cooked this up the other night when my daughter was sick ... it reminded me so much of the chicken noodle soup I had at the Hard Rock Cafe that I had to post it. Chunky delicious goodness. Ingredients:
2 pounds chicken breast fillets |
vegetable oil |
2 tablespoons butter |
1 cup chopped onion |
1/2 cup diced celery |
4 cups chicken stock |
2 cups water |
1 cup sliced carrot |
1 teaspoon salt |
1/2 teaspoon cracked black pepper |
1/2 teaspoon minced fresh parsley |
2 cups egg noodles |
fresh minced parsley (for fancy-ness) |
Directions:
1. Preheat oven to 375 degrees.
2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.
3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
4. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.
7. Serve with a pinch of minced fresh parsley sprinkled on top.
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