- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
I actually didn’t follow this at all. What I did:
- Boiled the chicken and dumped out the dirty water.
- Boiled chicken again, then turned off the heat to let the juices come out (x2).
- Then I took the chicken out and separated the skin and bones.
- Let broth sit over night to remove the fat (I forgot to do this).
- Then boil again for 20 mins with the onions, celery, and carrots.
- Then add the chicken back in.
- Cook pasta in the broth or add cooked pasta in.
- I think I boiled the chicken way too long so the meat was just melting off. Next time just bring the chicken to a boil and shut off the heat; don’t let it simmer.
- Try using egg noodles. I used elbow macaroni because I had some left over.