Paula Deen Chicken Noodle Soup Recipe
Nothing beats a warm bowl of soup. This Paula Deen Chicken Noodle Soup Recipe is pure comfort. It feels like a warm hug from a friend.
Equipment
- Large Dutch Oven
- Chef's knife.
- Wooden spoon
- Measuring cups
- Measuring spoons
- Cutting board
- Soup ladle.
Ingredients
- 1 lb Chicken Breast
- 8 cups Chicken Broth
- 4 tbsp Butter
- 1 cup Celery
- 1 cup Carrots
- 1 cup Onion
- 12 oz Egg Noodles
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Parsley
- 2 cloves Garlic
Instructions
1.Sauté the Vegetables
- First, melt the butter in your large pot. Add the onions, carrots, and celery now. Cook them until they are soft and clear. This step builds the base of your flavor.
2.Add the Liquids
- Pour the chicken broth into the pot slowly. You can also add some water if needed. Bring the mixture to a gentle boil now.
3.Cook the Chicken
- Add your chopped chicken breasts to the hot liquid. Let the meat cook through completely today. It should be white and very tender.
4.Boil the Noodles
- Drop the egg noodles into the boiling soup. Stir them so they do not stick together. Cook them until they are soft to bite. This usually takes about eight to ten minutes.
5.Season the Soup
- Add your salt, pepper, and garlic powder now. Stir well to mix all the spices in. Taste it to see if it needs more.
6.Garnish and Serve
- Turn off the heat once everything is ready. Sprinkle fresh parsley over the top of the pot. Serve it while it is still steaming hot.
Notes
➔ Use rotisserie chicken to save a lot of time.
➔ Do not overcook the noodles or they get mushy.
➔ Always use high-quality chicken broth for better flavor.
➔ Add a splash of heavy cream for extra richness.
➔ Sauté vegetables until they are very soft and sweet.
➔ Keep the heat on medium to prevent any burning.
➔ Taste your broth before adding any extra salt.
➔ Cut your vegetables into small, even-sized pieces today.