Email to Cat      

Hearty Chicken Noodle Soup

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 (12-ounce) bone-in split chicken breast, trimmed
  
• Salt and pepper
  
• 2 tsp vegetable oil
  
• 1 small onion, chopped fine
  
• 1 celery rib, minced
  
• 1 carrot, peeled and cut into 1/2-inch pieces
  
• 1 tsp minced fresh thyme, or 1/4 tsp dried thyme
  
• 1 Tbsp all-purpose flour
  
• 3 cups chicken broth
  
• 1 bay leaf
  
• 1/2 cup wide egg noodles
  
• 1 Tbsp minced fresh parsley
  






Instructions



1. Pat chicken dry with paper towels and season with salt and pepper.
   
   
2. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.
   
   
3. Add onion, celery, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits.
   
   
4. Add browned chicken with any accumulated juices and bay leaf. Bring to a simmer and cook until chicken registers 160°F, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board; let cool slightly, then shred into bite-size pieces using two forks, discarding skin and bones.
   
   
5. Discard bay leaf. Return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes. Off heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
   
   Serves 2