Chicken Noodle Soup
Servings: 12
Ingredients
- ½ onion chopped
- chopped carrots equal to onion
- chopped celery equal to onion
- 3 chicken breasts
- 1 bag extra wide no yolks noodles
- ½ cup heavy cream
- About 10 cups chicken broth enough to cover
- parsley to taste
- sage to taste
- rosemary to taste
- thyme to taste
- 2 Tbsps olive oil
Instructions
- Starting out, cook the chicken with seasonings. While waiting, chop veggies to preference size. I use one full onion (medium sized) and cut my carrots and celery to match in equal parts.
- Next, pull the chicken out and add oil to your pan. At low medium heat, add carrots and celery and stir frequently until slightly soft.
- Add onions and seasonings to carrots and celery and cook until onions caramelize.
- Add your chicken back to the pot and stir in, let them marinade and get to know each other a few minutes.
- Next, pour in the entire bag of noodles, then cover them with chicken broth (or water and use chicken cubes like I did).
- BRING TO A BOIL. If you don't, the noodles will taste off.... Not sure why but they do. It must come to a boil and stir it occasionally, then kill the heat.
- Once done, taste and add seasonings to your desire. Add heavy cream and stir before serving for that extra razzle dazzle touch.