- For get the canned stuff this is the real thing. Wouldn't you like the pride of having your own homemade soup, and this is almost as easy as canned!
- 2 Chicken breast ( Bone in, Skin on ) - is best. Frozen is alright, but make sure it's defrosted.
- 2 quarts of chicken stock ( Homemade is best )
- 1 cup of celery
- 1 cup of carrots
- 4 cups of wide egg noodles
- 1/4 cup of fresh parsley Chopped
- 1/2 teaspoon fresh pepper, plus more for chicken
- Kosher Salt, plus more for chicken
Pre heat oven to 350 degrees
Place chicken breasts on a sheet pan and rub olive oil over chicken breasts. Liberally salt and pepper chicken. Roast 35 to 40 minutes or until done. When cool carefully remove the skin and bone, and dice meat into bite size pieces.
Bring the chicken stock to a low boil in a large pot and add the celery, carrots, and noodles, and pepper. Simmer on medium heat for 10 - 15 minutes uncovered. Add the cooked chicken to re-heat through and then add the parsley.
Season to taste
This sounds sooo delicious!! I love home made chicken noodle soup, especially with the wide noodles. I like the broth a little bit thicker though. Do you have any suggestions of how to do this??
ReplyDeleteThanks for the recipe!! :D
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ReplyDeleteWell I'm happy that you think it's so good. I want to tell that it is pretty good. What I would suggest is either let the soup set in the pot for a while ( 1 to 2 hours ), however the noodles might become a little soggy thought. My other suggestion is to make a roux, which is a thickening agent for many things ( mostly French ). I would in a different bowl combine a tablespoon of butter, and 2 tablespoons of flour and mix, then add it to the soup and combine until the raw flour flavor is gone. One of this methods should work however I'm not 100% sure, so if it works tell me.
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