- 1 pound [454 g] chicken breast fillets
- 1 pound [454 g] chicken thigh fillets
- Vegetable oil
- 2 tablespoons [30 g] butter
- 1 cup [250 mL] chopped onion
- 1/2 cup [125 mL] diced celery
- 4 cups [1 L] chicken stock
- 2 cups [500 mL] water
- 1 cup [250 mL] carrot slices
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2,5 mL] cracked black pepper
- 1/2 teaspoon [2,5 mL] freshly minced parsley
- 2 cups [500 mL] egg noodles [uncooked]
- Freshly minced parsley, to serve
|
- Preheat oven to 190°C [375°F].
- Rub a little vegetable oil over the surface of each piece of chicken and arrange them onto a baking sheet.
- Bake into preheated oven for 25 minutes; remove the chicken from the oven when it's done and set it aside to cool.
- Melt butter into a large saucepan or dutch oven over medium heat.
- Saute together chopped onion and celery dices into melted butter for just 4 to 5 minutes [you don't want to brown the veggies].
- Dice then add chicken to the saucepan, along with chicken stock, water, carrot slices, salt, cracked black pepper and 1/2 teaspoon [2,5 mL] freshly minced parsley.
- Bring soup to a boil, reduce heat and simmer for appfoximately 30 minutes, until carrots are soft.
- Add egg noodles and simmer soup for 15 minutes more, until noodles are tender.
- Serve, each serving sprinkled with a pinch of freshly minced parsley.
|
