Chicken Noodle Soup

1 mins
Serves 1
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Directions

  1. 1Season chicken breast with kosher salt and black pepper.
  2. 2Sear chicken breast in chicken fat until fully browned.
  3. 3Dice celery, carrots, onions, and garlic.
  4. 4Remove excess oil from the pan and add butter.
  5. 5Add diced vegetables and season with salt and pepper. Cook until water is reduced.
  6. 6Add minced garlic, bay leaves, and dried herbs.
  7. 7Add chicken stock and bring to a simmer. Add seared chicken breast.
  8. 8Cook until chicken reaches 160°F.
  9. 9Shred the chicken.
  10. 10Add egg noodles to the soup and cover to prevent splattering.
  11. 11Cook until noodles are done.
  12. 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