RECIPE COURTESY OF ALTON BROWN
First I’ll throw Alton Brown’s recipe here; I mean…it’s Alton Brown for goodness sake. 🔪 Right? Under that I’ll throw notes from what I did 😉 FLAVOR 😁
4 cups chicken stock, homemade or store-bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving
The reason I wanted to add some of what I did is because, as someone in his comments said “It’s not epic, but” It’s good for a quick easy recipe and mine I must say…was epic 😍
Good Eats 💞 Hearty healthy comfort food☮ spread the love 💝
🐥 I certainly use chicken. I used more liquid; I wanted to make a full pot…thinking freezer 😉 I used my homemade chicken stock (I could eat that all by itself) AND chicken broth, that’s full of flavor to start with. I didn’t measure, I used amount of liquid according to how much soup I wanted (a full dutch oven). About a tablespoon of Better than Bouillon chicken base, same with chicken bouillon, add vegetables (if you like vegetables more firm add with pasta). TASTE throughout. Add seasoning, salt, pepper and Herbes de Provence. Cook chicken in broth covered on low (my burners run hot!) about an hour or until it pulls apart easily. I used a couple bone-in pieces (had drumsticks) just for the flavor and a couple large boneless skinless chicken breasts. Remove chicken, remove chicken meat from bones, chop all chicken and add back to pot. Add pasta (I doubled what Alton used) and cook till al dente; dried would be about 8 minutes, homemade is about 3-4 minutes. Taste for seasoning adjustment. I do not use lemon.
I made a full pot and put some in the freezer. Yumm!