Chicken Noodle Soup - Chow Time
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27 Jan Chicken Noodle Soup

There is no soup more comforting than a bowl of homemade chicken noodle. It is such a simple soup and, when made right, it is always a crowd pleaser. I learned to make this version at the country club; the members were insistant on having it on the menu at least once a week. For this recipe, I make my own noodles. I previously posted a recipe perfect for this.

Serves 8-10
What You Need:

2 Chicken Breast cooked & pulled
5 Tbsp Unsalted Butter
5 Tbsp Flower
1 Gal. Chicken Stock
1 Bunch of Celery Diced
4 Medium Carrot Diced
1 Yellow Onion Diced
2 Tbsp Fresh Thyme Chopped
1 Tbsp Fresh Oregano Chopped
1 Tbsp Garlic Minced
First thing you do is throw your chicken breast in the oven at 350 degrees while you chop the vegetables and get ready to cook. Once cooked, put in the refrigerator until cooled enough to pull by hand and set aside.
Making a good soup takes patience; you have to wait for the ingredients cook to move on to the next step. So start by melting the butter and throwing your vegetables into a large pot and let them sweat. Do not let them start to brown or caramelize, only cook until translucent and extremely aromatic. Add the herbs and garlic once the vegetables are about half-cooked.
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Season with salt and pepper and let cook for a moment longer. Now add your stock and bring to a simmer. Allow to cook for an hour or so, add the chicken and noodles (your own judgement on noodles) about 20 minutes from serving and lightly season once more. Ladel into bowls and garnish with parsley. Enjoy!
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