HARD ROCK CAFE HOMEMADE CHICKEN NOODLE SOUP

By Jaxson

Ingredients

• VEGETABLE OIL
• 2 LBS SKINLESS BONELESS CHICKEN BREASTS
• 2 TBSP OLIVE OIL
• 1 CUP CHOPPED ONIONS
• 1/2 CUP DICED CELERY
• 5 CUPS CHICKEN BROTH
• 1 CUP WATER
• 1 CUP SLICED CARROTS
• 1 TSP SALT
• 1/2 TSP PEPPER
• 1/2 TSP MINCED FRESH PARSLEY PLUS EXTRA FOR GARNISH
• 2 CUPS EGG NOODLES
• 2 CUPS OYSTER CRACKERS

Preparation

Step 1

1. PREHEAT OVEN TO 350
2. GREASE A RIMMED BAKING SHEET WITH VEGETABLE OIL. ADD THE CHICKEN AND BAKE FOR 30 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE.
3. IN A LARGE SAUCEPAN, HEAT THE OLIVE OIL OVER MEDIUM HEAT. ADD THE ONIONS AND CELERY AND COOK; STIRRING FOR 4 MINUTES OR UNTIL ONIONS ARE CARAMELIZED.
4. DICE THE CHICKEN AND ADD IT TO THE PAN ALONG WITH THE REMAINING INGREDIENTS, EXCEPT THE NOODLES AND CRACKERS
5. BRING THE SOUP TO A BOIL, REDUCE THE HEAT, AND SIMMER FOR 3O MINUTES
6. ADD THE NOODLES AND SIMMER FOR AN ADDITIONAL 25 MINUTES, OR UNTIL THE NOODLES ARE TENDER. SERVE IN INDIVIDUAL BOWLS WITH A PINCH OF MINCED FRESH PARSLEY SPRINKLED ON TOP WITH THE SOUP CRACKERS.