Prep 30 mins
Cook 1 hr
This is the most basic thing I make for my family. It vanishes immediately. Sauteeing the chicken and vegetables first is an extra step, but the resulting difference in flavor is exceptional. Just for variety, add a can of diced tomatoes, or some frozen peas. Or substitute rice for the noodles. However you do it, this is yum.
- 2 tablespoons butter
- 1 cut up roasting chicken
- 2 tablespoons olive oil
- 1 bunch celery, cleaned
- 1 large onion
- 1 lb carrot, peeled
- 2 garlic cloves
- 1 parsnip (optional)
- 3 tablespoons chicken stock paste or 3 tablespoons chicken bouillon
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1⁄2 lb egg noodles
- Heat butter in a large, heavy stock pot. Saute chicken until it is browned on the outside and the pan picks up some of the color.
- Meanwhile, chop half the celery, one onion and slice half the carrots.
- Remove the chicken from the pot, and saute chopped vegetables and garlic cloves, until they start to soften.
- Remove them to a bowl.
- Place whole carrots, celery stalks (including leaves) and quarter the onion and toss that in along with the parsnip.
- Return chicken to stock pot and cover the chicken with water. Bring to a boil, then immediately turn down to "Simmer".
- When chicken is finished cooking (twists easily away from bone when prodded with a fork) remove it to a cutting board.
- Allow it to cool. Then chop it in small pieces.
- Meanwhile fish out the large vegetable pieces and discard. Add chicken stock paste and seasonings. Return the cut up vegetables back to the soup. When cooled, add chicken cubes. Bring to a simmer and add 1/2 bag egg noodles and simmer about 10 minutes until the noodles are cooked.