Give this simple soup clone a shot and I guarantee you’ll never again want to eat chicken soup from a can. The recipe is a breeze since you use pre-cut chicken fillets— rather than cutting up a whole chicken—and you don’t have to create a stock from scratch. Swanson sells a 32-ounce carton of chicken broth that’s the perfect amount (4 cups) for this recipe.
MAKES 8 SERVINGS
INGREDIENTS:
- 1 pound skinless chicken breast fillets
- 1 pound skinless chicken thigh fillets
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 cup diced onion (about ½ of a medium onion)
- 1 cup diced carrot (about
- 2 medium carrots, peeled)
- ½ cup diced celery (about 1 stalk)
- 4 cups chicken broth
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh parsley
- 3 cups wide egg noodles (dry)
INSTRUCTIONS:
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Saute chicken breasts and thighs for 10 to 15 minutes or until lightly browned on both sides and cooked through. Remove chicken from the skillet to a cutting board to cool a bit.
- Reduce heat to medium/low, add butter to the skillet then toss in onion, carrot, and celery. Slowly cook the veggies (sweat them) for 10 minutes, stirring often, or until carrots are beginning to soften.
- Chop the chicken, then dump all of it, plus the veggies, chicken broth, water, salt, pepper, and 1 teaspoon parsley into a large soup pot. Bring soup to a boil then reduce heat and simmer for 10 minutes. Add noodles and simmer for an additional 15 minutes or until noodles are soft. Serve with a pinch of minced fresh parsley sprinkled on top.
GARNISH
Minced fresh parsley
