Recipe by Toby Jermain
We always keep frozen cooked chicken breasts and lots of canned chicken broth on hand. If you do too, this is definitely a quick and easy main-course soup. Round it out with some hot sourdough bread and butter or crackers of your choice. Times do not include time for preparing cooked chicken.
- 1 tablespoon salt, for pasta water
- 8 (14 1/2 ounce) cans reduced-sodium chicken broth, divided
- 3 -4 cloves garlic, sliced
- 2 1⁄2 inches fresh ginger, peeled and cut in 1/2 inch pieces
- 1 medium yukon gold potato, peeled and cut in 1/3 inch cubes
- 1 cup sliced carrot, cut in 1/4 inch thick slices
- 1 medium onion, cut in 1/3 inch pieces
- 1 cup sliced celery, cut in 1/2 inch slices
- 1 cup chopped cleaned mushroom, preferably cremini,to taste (optional)
- 2 -3 well-seasoned cooked chicken breasts, cut in 1/2 inch pieces (See Note *)
- 8 -12 ounces uncooked noodles or 8 -12 ounces short pasta, of your choice
- fresh ground black pepper
Directions See How It's Made
- In a large saucepan, combine 6 cans of the chicken broth, garlic, and ginger, bring to a boil over medium-high heat, and reduce by half.
- Fish out ginger pieces, but leave garlic slices in the broth.
- While broth is reducing, fill a large saucepan 3/4 full of water, bring to a boil, add salt, if desired, and stir to dissolve.
- Add noodles or pasta, and cook until almost al dente, about 8 minutes, and then drain.
- Return the reduced broth to a boil, add the potato, and simmer for about 10 minutes.
- Add the carrots and onion, and simmer for 5 minutes.
- Add the celery, optional mushrooms, if using, chicken, and cooked pasta, return to a boil, and cook about 2 minutes.
- Add 1-2 additional cans of additional broth, depending on how rich and thick you like your soup or how far you want to stretch it, return to a boil, season to taste with salt and pepper, and serve immediately.
- We make these big batches, even though there are only two of us, and freeze the excess in 1 quart Ziploc freezer bags, so we always have lots of different homemade soups on hand.
- Each 1 quart bag will serve 2 quite nicely, if accompanied by some hot sourdough bread, butter, and a small salad, or serve as a nice first course.
- *Note: We cook big batches of chicken breasts when they are on sale, then bone them out, and freeze the cooked meat in about 1 lb packages for quick dishes or convenience when fixing dishes like this.
- To make, season chicken generously on both sides with seasoned salt, granulated garlic, Tony Chachere’s Creole Seasoning (if you like it spicy), and pepper, and rub with olive oil.
- Wrap tightly in aluminum foil, place in a baking dish, and bake in a 375 degree F oven for 1 hour.
- Turn off oven, and allow chicken to set for 1 hour.
- Remove from oven, and allow to cool to room temperature without unwrapping.
- Remove skin and debone breasts, saving both for making stock if desired.
- Freeze meat in Ziploc bags, and thaw as needed.