This soup warms the soul! We’ve had some sick tummies around my house and this is the perfect light, yet filling meal. I think browning the butter before you saute the vegetables gives this soup a rich, deeper finish that makes it stand out! I cook for a very large family, you may need to half this recipe.
- 4 lbs chicken breast
- 2 pd egg noodles
- 1/2 stick salted butter
- 2 onion
- 4 stalks celery with leafy ends
- 4 large carrots
- 3 zucchini
- 4 cloves garlic
- 3 tbs chicken bouillon base
- to taste Salt and pepper
- 1/4 tsp cayenne pepper
- 1 tsp dill weed
- 2 tsp onion powder
- 2 tsp garlic powder
Add chicken breast to pot, cover with water. Add 1 tbsp of your chicken bouillon, 1 tsp of the onion and garlic powder. Bring to boil and then simmer for about 20 minutes. Do not over cook chicken at this point or it will not be tender in the finished product. You just want to boil until all the blood is cooked out of your meat and breast is white throughout. Remove breast and set aside, covered. Reserve water and return pot to burner.
Add butter to pot on medium high heat and stir until butter is browned. Add onions, zucchini, carrots, celery and garlic. You do not need to brown your vegetables, just cook until onions are translucent and flavors are brought out.
Pour reserved broth into pot with vegetables and add water until it reaches about 9 quarts. Add remaining seasonings and bring to rolling boil, lower heat to medium and cook for 30 minutes (or until vegetables are tender) with lid on your pot.
Shred and add reserved chicken breast along with egg noodles to pot and cook for 8 minutes or until noodles are cooked through.
I serve mine with freshly baked olive oil bread.
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