Wednesday, September 15, 2010

GoldenBrown's Chicken Noodle Soup

6 boneless/skinless chicken thighs
6 cups Low-Sodium Chicken Broth
1/2 cup of a dry white wine
1 tbsp of chicken flavoring
1/2 of a medium white onion - chopped
2 small carrots - diced
2 celery roots - diced
4 celery stalks, including leaves - diced
1 tsp garlic powder
salt and pepper
3 tbsp olive oil
Egg Noodles

Pat dry the chicken using a paper towel and cut them up into nice size pieces. Lightly season the pieces with salt and pepper. In a large covered pot over medium-high heat, add the olive oil. Add the chicken thighs and lightly sear on all sides for about 7 minutes total. Remove the chicken from the pot onto a separate dish to add back in later. Turn your heat down to medium and add in your onions, carrots, celery and celery root. You can add a little more olive oil if needed. DO NOT SALT AT THIS POINT. Once the vegetables are slightly cooked, add the garlic powder, pepper and chicken flavoring. The chicken flavoring will add additional sodium. Stir for a couple of minutes until the vegetables are coated in the garlic and flavoring. Add the wine. The wine should bring up all of the bits on the bottom of the pan. Cook around another 5-7 minutes. Add the chicken broth (NOTE - if the chicken broth is cold, heat it up first in a separate pan) and bring to a simmer. Add in the chicken and all of it's juices back into the pot. Bring to a simmer and taste if more salt is needed. Add in your egg noodles and cook for another 20 minutes.

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