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Printable version Printable version with picture
Source : Clone recipes
Ingr?dient- 1 pound chicken breast fillets
- 1 pound chicken thigh fillets
- vegetable oil
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup diced celery
- 4 cups chicken stock
- 2 cups water
- 1 cup sliced carrot
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon minced fresh parsley
- 2 cups egg noodles
- Garnish minced fresh parsley
Pr?paration- Preheat oven to 375 degrees.Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes.Remove the chicken from the oven when it's done and set it aside to cool.
- Melt the butter in a large saucepan or dutch oven over medium
- heat. Saut? the onion and celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.
- Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
- Add the noodles and simmer for an additional 15 minutes, or
- until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.
CommentsMakes 6 servings.
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