Thursday, February 3, 2011


A follow-up to the actual noodles! In all reality the day actually started with me craving chicken-n-noodles.  So Paul, being the wonderful guy he is, agreed to stop by the store while he was out for a meeting to pick up carrots and celery.  However, I failed to notice that there were no noodles in the house which is what led me to creating the noodles.  But really, the soup came first and it could not have been more perfect for the snow-filled day. So here you are:
Step one: Poached Chicken Breast (I know, this sounds weird but I promise it’s much easier, and healthier, than cooking a whole chicken)

1 pound boneless, skinless chicken breast (you can use bone-in if you prefer)
1 Tb. whole peppercorns
2 bay leaves
water to cover the chicken breasts
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt
freshly ground black pepper

1. place the chicken breasts, peppercorns and bay leaves in a medium pot on the stove, medium heat, and cover with water.
2. bring to a simmer (not a boil) and allow the chicken breasts to cook for 15-18 minutes until done. You will see bubbles around the side of the pan, that’s ok, just don’t let it boil.
3. remove from heat. skim off any fat, bubbles, all of the peppercorns and bay leaves; remove the chicken and let cool; set stock aside.
4. when the chicken is cool enough to handle, use two forks to separate the meat to desired sized pieces…I like it kind of stringy…and place back into the stock.
5. stir in rosemary, thyme, parsley, salt and pepper and cover; bring to a low simmer and continue to simmer broth and chicken for 4-5 hours.
Soup (now for the fun part)

2 Tb. olive oil
1 small yellow onion, chopped finely
5 carrots, peeled and sliced
3 celery ribs, sliced
3 cloves garlic, finely minced
2 bay leaves
(2) – 32 ounce containers of chicken broth or stock
salt and freshly ground black pepper (to taste)
poached chicken in broth and herbs from earlier

1. heat the olive oil in a large dutch oven; saute onions, carrots, celery and garlic until veggies are fragrant and onion is translucent.
2. add bay leaves and chicken stock and mix well.
3. incorporate cooked chicken and extra stock, along with herbs from earlier.
4. bring to boil and reduce to medium; cook for 30-40 minutes until veggies are tender.
5. cook noodles:  I like to cook my noodles in the broth to thicken the soup a bit; at this time, add your dried pasta and cook until done, 7-8 minutes, a little longer if you are using store-bought noodles. If you would rather cook them separately, do that here and add in the cooked noodles to the broth.
Original Recipe
Not a fantastic picture (from my phone) but you get the idea!


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