Thursday, 10 April 2014

Chicken Noodle Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 10 cloves garlic, chopped
  • 1 medium Yukon gold potato, peeled and diced
  • 8 cups homemade or store bought chicken stock
  • 1 1/2 teaspoons chopped fresh thyme
  • 2-3 dried red chili peppers (optional)
  • 2 bay leaves
  • 3 cups cooked shredded chicken
  • fresh cracked black pepper and kosher salt to taste
  • 3 cups dried medium egg noodles

  1. In a large soup pot cook olive oil and butter over medium heat until butter melts. Once butter has melted add carrots, celery, onion, garlic and potato. Cook for 5-7 minutes or until veggies are softened slightly.
  2. Pour chicken stock over the top. Add thyme, chili peppers and bay leaves. Bring to a boil. Reduce heat and allow to simmer for 30-45 minutes. Stir in cooked shredded chicken. Season to taste with salt and pepper. Continue to simmer as you cook your noodles.
  3. Bring a large pot of water to a boil. Once boiling season liberally with salt (about 1 tablespoon). Cook noodles until al-dente about 5-7 minutes. Strain in a colander.
  4. Remove bay leaves and chili peppers from soup.
  5. Scoop noodles into soup bowl. Ladle hot soup over the cooked noodles.
  6. Serve hot.
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