Has there ever been such a thing as too many noodles in chicken noodle soup?? Well, if you feel there is such a thing, feel free to reduce the amount of noodles in this recipe. As for me, I say the more the better– as long as the noodles are these thin little egg noodles that is! Aside from the extra noodledge, this chicken noodle is traditional and fabulous. I prefer small pieces of veggies and chicken, which I’m sure stems back to the many many cans of Cambell’s chicken noodle that I ate as a child. Say noodle again. NOODLE!
Chicken Noodle Soup With Extra Noodles Recipe
Chicken Noodle Soup (With Extra Noodles!)
Servings: 6 Servings
Ingredients
- 3 tbsp butter, divided
- 1 lb chicken breast
- 2 cups chopped onion
- 1 + 1/2 cups chopped celery
- 2 cups chopped carrots
- 4 grated garlic cloves
- 1/8 tsp red pepper flakes
- salt,
- 1/3 cup dry white wine
- 2 tsp thyme leaves
- 8 cups chicken stock
- 2 + 1/2 cups thin egg noodles
Instructions
- Pat the chicken breast dry with paper towels. Melt 1 tbsp of the butter in a stock pot over medium heat. Season the chicken with salt and pepper and brown, about 5 minutes per side. Reduce heat to low and cover the pot. Continue to cook until the chicken is cooked through, (an internal temperature of 165F), about 5 minutes more. Transfer the chicken to a cutting board and allow to rest 10 minutes. Cut into bite-sized pieces (I like mine small!)
- Melt the remaining butter in the stock pot over medium heat. Add the onion, celery, carrots, garlic, and red pepper, and season with 1/4 tsp salt. Sweat until the onions are translucent, about 15 minutes. Add the wine and thyme and simmer 10 minutes.
- Increase the heat to medium-high, add the chicken stock, and bring to a low boil. Taste for salt. Add the noodles and cook until tender. Stir in the chicken just before serving.
Tell me what you think in the comments below!
