Kroger had a BOGO sale on boneless, skinless chicken breasts so I stocked up by buying 4 packages.
I usually eat 2 per meal but these were so big that 1 will fill the bill & my stomach.
Based on the weather forecast, it seemed like a good time to make a pot of soup & chicken noodle
was the obvious choice. I used 2 of the smaller breasts. I took a basic recipe &, as usual, tweaked
it to make it my own.
I had a bowl for an early lunch & it turned out real tasty.
If I had any wild turkey left, it would have replaced the chicken.
CHICKEN NOODLE SOUP
Ingredients
• 2 tablespoons vegetable oil or EVOO
• 1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• Additional vegetables to taste (I used bell pepper, mushrooms, garlic)
• 1 carton (32 oz) chicken broth
• 1 1/2 cups uncooked medium egg noodles (3 oz)
• Seasonings to taste
• Chopped fresh parsley, if desired
• Garlic-flavored croutons, if desired
Steps
1. In 5-quart pot, heat oil over medium-high heat; season chicken with salt & pepper.
Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside.
Using slotted spoon, transfer to bowl; cover & keep warm.
2. Add onion, carrot, celery, & additional vegetables to oil & drippings in pot; cook over
medium-high heat 2 to 3 minutes, stirring frequently, until softened.
3. Stir in chicken broth; heat to boiling. Stir in egg noodles & the browned chicken; return
to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until
noodles are tender.
4. Serve soup topped with parsley and croutons.
NOTE: I don’t like watery soup so I used more veggies & noodles than the recipe called for.
