This is a cheat recipe from a leading restaurant chain. It is by far the best chicken soup recipe I have tried, partly because it is so basic! The secret is to bake your chicken prior whacking it into the pot.
As always, salt can take away from the flavor of a dish, and this soup is no exception! Use low-sodium chicken stock.
- 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 low-sodium 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 (we use No-Yolkes to keep cholesterol low)
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 lined with parchment paper. Bake for 25 minutes. Remove the chicken from the oven when it’s done and set it aside to coold.
Met the butter in a large saucepan or dutch over over medium heat. Sauté 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 with the remaining ingredients, except for the noodles.
Bring soup to a boil, reduce 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.