Recipe by tkwegner
This recipe is a combination of several recipes I have collected/read. I have combined my mom’s, Rachael Ray’s, and the way I had previously made this soup. The results are delicious and it is simple. It does take a bit of time, but is well worth the wait.
- 1 tablespoon olive oil
- 1⁄2 cup shredded carrot (I buy the pre-shredded ones in a bag, like baby carrots)
- 1 celery rib, finely chopped
- 1⁄2 medium onion, finely diced
- 1 teaspoon minced garlic
- 1 pinch salt and pepper
- 1 pinch chicken bouillon granule
- 1 bay leaf
- 2 tablespoons fresh sweet basil leaves (can substitute dry crushed basil)
- 1 pinch ground thyme
- 1⁄4 teaspoon parsley
- 1⁄8 teaspoon dill
- 1 (14 ounce) can chicken stock or 1 (14 ounce) can broth
- 2 1⁄2 cups water
- 1⁄2 lb chicken breast (uncooked)
- 2 cups egg noodles
Directions See How It's Made
- Over low heat, heat olive oil in bottom of 2-quart stock pot.
- Add carrots, celery, chopped onion, minced garlic, salt and peeper.
- Stir frequently and cook for 2 minutes.
- Add chicken stock, water, and chicken bullion granules.
- Over medium heat bring to a boil.
- Add uncooked chicken, bay leaf, basil.
- Cook for 10-15 minutes depending on thickness of chicken breasts.
- Pull out chicken and dice small.
- Return to pot.
- Add ground thyme, parsley, and dill.
- At a rolling boil, boil for 5 minutes or until stock reduces by 1/3.
- Add noodles.
- Boil for 8-10 minutes more until noodles are done (stock will be reduced by ½ by the end of cooking).
- Serve with warm bread or muffins!