Prep 8 mins
Cook 40 mins
This recipe started out from a recipe I found in a magazine, and I then tweaked it to be just the way we like it. It doesn't take long to fix, and is our all time favorite!! All of these measurements are approximate, feel free to use more or less of any of the ingredients to suit your taste. Don't skip the leek. It makes the soup!
For Bouquet Garni
- 10 whole black peppercorns
- 2 sprigs flat leaf parsley
- 1 sprig thyme
- 1 dried bay leaf
- 2 tablespoons butter
- 1 onion (cut into 1/2-inch dice--I freqently use more)
- 1 leek (white and light green parts only, thinly sliced and washed well)
- 1 (49 1/2 ounce) can chicken broth (slightly more or less is fine)
- 1 boneless skinless chicken breast (if you like meaty soup, use 2)
- 3 carrots (cut into 1/4 inch coins)
- 2 stalks celery (cut into 1/2 inch C-shaped slices)
- 2 cups egg noodles
- Make the bouquet garni.
- Bundle peppercorns, parsley, thyme and bay leaf in cheesecloth, and tie with kitchen twine.
- Heat butter in a stockpot over medium high heat.
- Add onion and leek; cook until soft and translucent (about 5-7 min).
- Add broth and bouquet garni and bring to a bare simmer.
- Add chicken and poach uncovered until chicken is cooked through (about 15 minutes).
- Take cooked chicken out, and place it on a plate.
- When it is cool enough to handle, cut into small cubes or shred, then set aside.
- Meanwhile add carrots and celery.
- The vegetables will need to cook for about 18 minutes, so check the directions on your egg noodles, and let your veggies cook by themselves until you have just enough time on your timer for the noodles to cook.
- Return chicken to pot until heated through.
- Serve with crackers or crusty bread.
This was absolutely delicious! It's perfect for those cold nights when you need something heart warming. I did make some slight changes though. I didn't have cheesecloth so i just tied up the herbs for the bouquet garni and threw it in without the peppercorns which i added later. I only used one carrot (as that was all i had) and i added a zucchini (because i had one on hand) - just remember to add the zucchini a little later than the carrots and celery.I used a bit more water to make it really soupy and two chicken breasts (as the recipe suggested) to make it meatier. I had a bit of grated parmesan cheese so i sprinkled some on top when i served it. Next time i might try adding potatoes. The great thing about this recipe is that you can use pretty much any vegetables you have on hand. Will certainly make this again. Thanks Shaye for a great recipe!