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Chicken Noodle Soup
Chicken Noodle Soup with a Twist
2 Boneless Skinless Chicken Breasts
4-6 Thighs with Skin
8 Carrots chopped in 1 inch pieces
8 Celery Stalks chopped in 1 inch pieces
6 Clove of Garlic - diced
1 large sweet onion chopped
3 Tablespoons of Curry ( I use Penzey's The Now Curry)
1 Tablespoon of Chicken Soup Base (I used Penzey's) or Chicken Bouillon Base
1 package of wide egg noodles (12 ounce bag)
Olive Oil
Pour 2-4 tablespoons of olive oil in a stock pot and sear the chicken while you chop up the onions, garlic, carrots and celery. You just want to brown them a bit. Throw all of the vegetables in and cook for about 5 minutes just to stir everything up. Pour enough water in to cover the chicken. Add the curry and chicken soup base or bouillon
Bring to a boil for 15 minutes. Then turn down to a low simmer. I simmered for 3 hours.  
30 minutes before you want to serve, pull the chicken out and let it cool.  Shred and disregard most of the skin.   Bring to a boil and cook the noodles and return the chicken to the pot to serve.  
Saffie Leedy Farris
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