Bobby Flay Chicken Noodle Soup Recipe
Do you want a cozy meal? The Bobby Flay Chicken Noodle Soup Recipe is perfect. This soup warms your soul. It is healthy and very tasty.
Equipment
- Large Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups
- Soup ladle
Ingredients
- 2 lbs Chicken Breast
- 8 cups Chicken Stock
- 3 large Carrots
- 3 stalks Celery
- 1 medium Onion
- 3 cloves Garlic
- 4 sprigs Fresh Thyme
- 1/4 cup Parsley
- 8 oz Egg Noodles
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
1. Sauté the Vegetables
- Heat the oil in your large pot. Add the onions, carrots, and celery. Cook them until they are soft. This takes about eight minutes. Add the garlic at the very end.
2. Add the Liquid and Herbs
- Pour in all of the chicken stock. Add the fresh thyme sprigs now. Bring the liquid to a gentle boil. This builds the flavor base quickly.
3. Cook the Chicken
- Place the chicken breasts into the pot. Lower the heat to a simmer. Cook the meat until it is fully done. This usually takes twenty minutes.
4. Shred the Meat
- Take the chicken out of the pot. Use two forks to shred it finely. Put the meat back into the soup. It will stay very moist this way.
5. Boil the Noodles
- Add the egg noodles to the boiling pot. Cook them until they are tender. This takes about six to eight minutes. Do not overcook the pasta.
6. Final Seasoning
- Stir in the fresh lemon juice. Add the chopped parsley for color. Season with salt and black pepper. Serve it while it is very hot.
Notes
➔ Use high quality stock for the best tasting soup.
➔ Do not overcook the noodles or they get mushy.
➔ Sauté veggies until they are slightly brown for flavor.
➔ Use fresh herbs instead of dried ones if possible.
➔ Add a splash of water if soup gets thick.
➔ Season with salt in small steps while you cook.
➔ Keep the simmer low so chicken stays very tender.
➔ Shred chicken while it is still warm and easy.