Ingredients
- 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 pepper
- 1/2 teaspoon minced fresh parsley
- 2 cups egg noodles
- minced fresh parsley for garnish
- 2 cups of soup crackers
- Preheat oven to 350 degrees.
- Grease a baking sheet with vegetable oil. Add chicken and bake for 30 minutes. Remove from oven - set aside.
- In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4minutes.
- Dice chicken into small pieces 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.
- 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 and with soup crackers.
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