Directions
- 1Season chicken breast with kosher salt and black pepper.
- 2Sear chicken breast in chicken fat until fully browned.
- 3Dice celery, carrots, onions, and garlic.
- 4Remove excess oil from the pan and add butter.
- 5Add diced vegetables and season with salt and pepper. Cook until water is reduced.
- 6Add minced garlic, bay leaves, and dried herbs.
- 7Add chicken stock and bring to a simmer. Add seared chicken breast.
- 8Cook until chicken reaches 160°F.
- 9Shred the chicken.
- 10Add egg noodles to the soup and cover to prevent splattering.
- 11Cook until noodles are done.
- 12Season to taste and add shredded chicken. Plate and garnish with fresh parsley.
Ingredients
- 1 chicken breast
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tbsp chicken fat
- 1 cup celery
- 1 cup carrots
- 1 cup onions
- 1 clove garlic
- 1 tbsp butter
- 4 bay leaves
- 1 tbsp dried herbs
- 4 cups chicken stock
- 1 cup egg noodles
- 1 handful parsley
Equipment
potknifecutting boardtongsspoonmeasuring spoonsthermometer
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