This is Recipe #4 of our Meal Plan using Chicken Breast.
What we’re repurposing
Homemade stock (8 1/2 cups total)
Chicken, about 2 breasts worth, chopped
*Note: I love dark meat in soup too. If you prefer shredded meat, you can use chicken thighs and the soup is equally good!
What you need
Half an onion, chopped
2 celery stalks, cut in half lengthwise and chopped
2 cloves garlic, minced
Carrot – probably about 1/2 cup total, peeled and chopped
Noodles – Whatever shape your family likes. This time I used whole wheat rotini.
*Optional: Seasonings (bay leaf, oregano, parsley, basil are good in chicken soup)
I like to let my soup cook as long as possible, because it develops flavor better that way. And usually, the longer you let the chicken simmer in the broth, the softer it gets and it breaks into smaller pieces. I started my prep around 9:30 in the morning and we ate around 4:30.
In a stock pot or large sauce pan add a pat of butter, then add your chopped onion.
Here’s how I like to do my carrots. One end is always thicker than the other, so right in the middle I cut the carrot in half:
If you’re using additional seasonings, now’s the time to add them. Sprinkle maybe a 1/2 teaspoon of each that you’d like to use and stir. I didn’t use them this time because I just wanted a good chicken flavor and a more mild broth since I’m still on the mend. Plus our chicken was heavily seasoned, so that will add lots of flavor.
Now we’re going to “sweat” the veggies. Place the lid on the pot and let them cook for a few minutes. When you open it again, it will be steamy, aromatic, and the veggies will be nice and soft:
Continue to simmer over low heat until dinner time – another 3 hours is good.
Add your choice of noodles about 10 – 15 minutes prior to serving, depending on the type of noodles. Remember that the longer it simmers with the noodles in it, the more the noodles will absorb the liquid. So be careful not to leave it too long, or you’ll end up with no broth!
Serve with salad and a nice loaf of bread.