Most Recent
 
Saffie Farris
2
Pin on Pinterest
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
Founder & Managing Partner • saffie@bubblelife.com

The Only Modern Newspaper Read & Shaped By Your Local Community.  
 
Now in more than 250 communities in 25 major cities. 



Saffie Farris is the founder of BubbleLife.com. She is an entrepreneur, sales and marketing specialist, wife, mom, dog mom, cooking enthusiast and SMU grad. - Contact Saffie at  
Recognize 20761 Views