Ingredients
Chicken:
- 2 pounds Miller Poultry Chicken breasts
- 1 teaspoon salt
- 1 tablespoon canola oil
- 1 large onion – chopped
- 3 cloves garlic – minced
- 10 cups chicken broth
- 4 celery ribs – chopped
- 4 medium carrots – chopped
- 2 bay leaves
- 1 teaspoon fresh thyme
- 3 cups uncooked egg noodles
- 1 tablespoon fresh parsley
Cook Time: 45min
Cooking Instructions
-
Season chicken breasts generously with salt and pepper and cut into cubes
- In a 6- qt stockpot, heat oil over medium-hight heat. Add chicken and cook until done. Remove chicken from pot and set aside.
- Add chopped onions and garlic to pot and cook until tender
- Add broth and bring to a boil.
- Return chicken to broth and add carrots, celery, bay leaves, and thyme. Reduce heat and simmer, covered, for about 25 minutes.
- Remove soup from heat. Add noodles; let stand, covered until noodles are tender. About 20-22 minutes.
- Stir in parsley. Season with leftover salt and pepper to your liking.
Ingredients
Chicken:
- 2 pounds Miller Poultry Chicken breasts
- 1 teaspoon salt
- 1 tablespoon canola oil
- 1 large onion – chopped
- 3 cloves garlic – minced
- 10 cups chicken broth
- 4 celery ribs – chopped
- 4 medium carrots – chopped
- 2 bay leaves
- 1 teaspoon fresh thyme
- 3 cups uncooked egg noodles
- 1 tablespoon fresh parsley
Cooking Instructions
-
Season chicken breasts generously with salt and pepper and cut into cubes
- In a 6- qt stockpot, heat oil over medium-hight heat. Add chicken and cook until done. Remove chicken from pot and set aside.
- Add chopped onions and garlic to pot and cook until tender
- Add broth and bring to a boil.
- Return chicken to broth and add carrots, celery, bay leaves, and thyme. Reduce heat and simmer, covered, for about 25 minutes.
- Remove soup from heat. Add noodles; let stand, covered until noodles are tender. About 20-22 minutes.
- Stir in parsley. Season with leftover salt and pepper to your liking.