Chicken Noodle Soup – Cooking School Recipe

Chicken Noodle Soup – Cooking School Recipe

  • 1/4 cup butter
  • 1 onion, diced
  • 1 cup diced celery
  • 1 cup carrots, cut into bite-size pieces
  • 2 quarts chicken stock
  • 2 whole bone-in, skin-on chicken breast halves
  • 8 ounces uncooked wide egg noodles
  • 2 teaspoons salt
  • 1 teaspoon chopped fresh thyme
  • ground black pepper to taste
  1. Melt butter in a soup pot over medium heat. Cook onion, celery, and carrot in the melted butter until softened, about 5 minutes. Add chicken stock, cover, and bring to a boil.
  2. Place chicken breasts in the broth mixture and cook until no longer pink at the bone, about 30 minutes. Remove chicken breasts to a plate and allow to cool. Once cool, remove the skin and shred the breasts into bite-size pieces.
  3. Return soup to boil, add noodles, cover, and cook until tender, about 8 minutes. Return shredded chicken to the soup, stir in salt and thyme, and season with black pepper.
Recipe of the Day|