Chicken Soup with Egg Noodles
Prep Time: 45 mins
Ingredients
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
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
Instructions
1. Season chicken breasts generously with salt and pepper and cut into cubes.
2. In a 6- qt stockpot, heat oil over medium-hight heat. Add chicken and cook until done. Remove chicken from pot and set aside.
3. Add chopped onions and garlic to pot and cook until tender.
4. Add broth and bring to a boil.
5. Return chicken to broth and add carrots, celery, bay leaves, and thyme. Reduce heat and simmer, covered, for about 25 minutes.
6. Remove soup from heat. Add noodles; let stand, covered until noodles are tender. About 20-22 minutes.
7. Stir in parsley. Season with leftover salt and pepper to your liking.
2. In a 6- qt stockpot, heat oil over medium-hight heat. Add chicken and cook until done. Remove chicken from pot and set aside.
3. Add chopped onions and garlic to pot and cook until tender.
4. Add broth and bring to a boil.
5. Return chicken to broth and add carrots, celery, bay leaves, and thyme. Reduce heat and simmer, covered, for about 25 minutes.
6. Remove soup from heat. Add noodles; let stand, covered until noodles are tender. About 20-22 minutes.
7. Stir in parsley. Season with leftover salt and pepper to your liking.
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
