RUSS’S
CHICKEN NOODLE SOUP
by
Russell Madden
–– 2-3 chicken breasts
–– butter or oil for browning chicken and
sautéing vegetables
–– 3 quarts, chicken stock
–– 1-2 onions, chopped
–– 4-6 carrots, sliced
–– 5-6 stalks celery, sliced
–– 16 oz package frozen peas
–– 1 package egg noodles
–– salt to taste
–– pepper to taste
–– 3-4 bay leafs
–– 1 teaspoon thyme, crushed
–– 1 teaspoon rosemary, crushed
–– 1 teaspoon poultry seasoning, optional
–– 2-3 garlic cloves, diced
–– 1 tablespoon olive oil, add to stock
–– Italian seasoning, optional
–– Brown chicken. Cook in chicken stock 10-15
minutes. Remove chicken, cool, then shred.
–– As chicken is cooling, sauté garlic, onions,
carrots, and celery. Add sautéd vegetables, peas, shredded chicken, and
noodles to broth. Cook, simmering, 10-15 minutes.
Serve in bowls.
