Chicken Noodle Soup - Serves 6 hearty portions, or 10 small portions

From Food.com
Details: 20 min prep, 20 min cooking

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• Optional: 1 medium red or gold potato
• 12 oz to 1 lb chicken breast
• 2 teaspoons butter                                        
• 1 cup sliced celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 tsp fresh thyme leaves (or 1/2 tsp dried is fine)
• 56-64 oz of chicken broth. For stronger flavor, 40-48 oz broth + 16-28 oz stock
• 4 ounces egg noodles (American Beauty brand is best)
• fresh or dried parsley (optional)

Equipment/Other

• Large pot or Dutch Oven

DIRECTIONS Part 1 - for uncooked chicken and potato

1. Bake the potato at 360F for 20-45 minutes or until fork tender (ping pong sized potatoes will be 20, golf ball 30, and PC mouse 45), then cube into 1/2" pieces or smaller
2. While potato is baking, cook the chicken in one of two ways (I prefer Method #B)

• A) Cut the breast into bite-sized or 1" cubes, then saute in large pot or Dutch Oven in some oil over medium heat. The pot will be the same one you use for the soup.
• B) Poach the whole breast (see poaching instructions HERE)

DIRECTIONS Part 2 - if your potato and chicken are already done

1. Melt butter in the pot (can be the same pot if you used Chicken Method #1 above)
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth
4. Bring to a boil.
5. Add noodles and cook on low for 10 minutes.
6. Add chicken to pot and cook for another 10 min until noodles are done
7. Sprinkle with parsley and serve; can be refrigerated for a little over a week