Chicken soup

0 likes 0 comments Recipe by Bobby Keillor

Chicken Soup of Bobby Keillor - Recipefy

1 family size package of boneless, skinless chicken breast, cut into cubes
1/2 tsp salt
1/2 tspn pepper
1 TBSP olive oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery stalks, chopped
4 medium carrots, chopped
1 tsp minced fresh thyme or 1/4 tsp dried thyme
1 TBSP chopped fresh parsley
1 TBSP Poultry Herb Blend
Additional salt and pepper, to taste
3 cups uncooked egg noodles, or any other pasta you want (about 8 ounces)

Prep. Time → 15 min

Cook Time → 45 min

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and cook until dark golden brown, 3-4 minutes. Remove chicken from pan and set aside.

2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add celery, carrots, thyme and Poultry Herb Blend. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

3. While the soup is simmering cook the egg noodles or pasta separately.

4. Once the soup is done, stir in parsley & adjust seasoning with additional salt and pepper.

5. I don't add the noodles to the soup until serving and let everyone put the noodles in their bowl first, add the soup and combine

main courses December 01, 2021 00:08

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Bobby Keillor
50 years old
North Vancouver, Canada