Wednesday, September 3, 2008

Williams-Sonoma Chicken Noodle Soup

You will never go for Campbell's again after having this.

6 c chicken stock or prepared broth
1 skinless boneless whole chicken breast
1 yellow onion finely chopped
2 carrots peeled, halved lengthwise and thinly sliced
2 celery stalks thinly sliced
2 oz dried thin egg noodles
3 T finely chopped parsley
Freshly ground pepper

In a large sauce pan over med heat bring stock to a simmer. Add chicken and simmer just until tender and no trace of pink remains (8-10 mins). Remove chicken and let cool. Cut into 1” cubes. Set aside. Return chicken stock to a simmer over med heat, add onion, carrots and celery. Simmer till vegetables are slightly softened (10 mins).

Add cubed chicken, noodles, 2 T of parsley and pepper to taste. Simmer until noodles are tender. Ladle soup into bowls and sprinkle with remaining parsley.

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