- 2
Ingredients
- 2 tablespoons unsalted butter
- 1 bone-in, skin-on chicken breast or 2 cups cooked chicken, shredded
- 6 cups stock, chicken or vegetable
- 1 tablespoon olive oil
- 1 onion, diced
- 1 medium-sized carrot, diced
- 1 celery stick, diced
- 1/2 leek, cleaned and diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon thyme
- 3 cups dried egg noodles
- 1/2 cup fresh parsley, stems removed
- Salt and pepper, to taste
Preparation
Step 1
If working with raw chicken: Heat a large, heavy-bottomed saucepan or dutch oven over medium-high heat, and then add the butter. When the butter is fully melted, place chicken breast skin side down. Sear for 7 minutes, flip, and sear for an additional 5 minutes. Add broth, cover, and cook for 10-15 minutes. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the size and thickness of the meat. Remove chicken from pot, reserving stock for soup. Once cool, shred into bite-size pieces.
For chicken noodle soup: Wipe out the pot and set over medium heat; add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme. Stir occasionally, and cook until vegetables are soft and translucent, but not browned. Add reserved stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, or until the noodles are tender. Stir in shredded chicken. Season to taste with salt and pepper. Stir in parsley leaves before serving.