Versatile Chicken Noodle Soup (This is from someone who hates most chicken noodle soup...me)
NOTE: This does not use store purchased stock, so you control the exact amount of salt.
Some amount of boneless chicken meat (I prefer thighs, my wife prefers breast). Use enough to make you satisfied. That's generally 1.5 lbs for me.
Slice, dice or whatever this chicken.
1 bag of egg noodles (you won't use a whole bag)
1 onion (medium sized), diced
2-3 carrots, sliced or chopped
2 stalks of celery, sliced or chopped
1 Tbs. butter
Seasonings (this can be anything, but generally "poultry seasoning")
1. Heat a good amount of olive oil in a large dutch oven or stock pot (heavier bottom pot if you have one) on medium heat.
2. Add in veggies with salt, pepper and seasonings as you see fit
3. After the veggies have softened, add water. This will be the total amount of your stock that you want. At least half the pot and bring to a
4. Add the chicken and the tablespoon of butter. (The butter makes it better)
5. After about 5 minutes, add the egg noodles. You'll have to determine how much to add. The more you add, the more stock you need to start
NOTE: If you use Polish-style kluski noodles, you'll have a heartier dish, but you'll need more stock to start with since they are more of a long
6. Cook the soup at a low boil until the noodles are tender.
Here's what makes this versatile.
- You can serve this as is and it's very good.
- I add lots of curry powder at the end to really liven the soup up. It adds boat loads of flavor and a little heat.
- If you want a thick, more chowder like soup, you could skip the noodles, start with a roux and finish with cream
- Like a veggie? Add a veggie!
- Like a meat? Add a meat!
edit on 11-11-2011 by WickettheRabbit because: Stupid noodles.