Main Dishes, Soups
1 chicken breast, in ¾” cubes (can also use leftover shredded chicken)
1 onion (yellow or white), sliced (I prefer ½-slices)
2 garlic cloves, minced
2 celery stalks, sliced
2 carrots, sliced into rounds & half-rounds
8 C good-quality chicken broth
1 bay leaf
¼ tsp thyme (dried)
½ tsp rosemary (dried – crush before adding)
Salt & pepper (freshly ground) to taste
8 oz egg noodles (dried)
(OP: toppings: parsley (traditional) or green onions or cilantro)
In soup pot, heat oil and sear chicken cubes (don’t crowd them or they will “sweat” and you’ll be steaming them instead of searing them – you may have to work in batches) until 2-3 sides of each cube are golden. Set chicken aside.
In the same pot, add a bit more oil and saute the veggies in order:
Onions
Garlic (add after the onions have begun to emit steam)
Celery (add when onions are just beginning to brown)
Carrots (add when onions are in the process of browning)
As soon as the onions are golden brown, add the broth and spices. Bring to a light boil, add the noodles and cook until 2 minutes before end of when the package says they’ll be done. Add chicken, bring back to a
boil, and cook 2 minutes. Remove from heat.
Serve immediately, topping as you wish.