Chicken and Fine Herb Soup
Ingredients:
1 chicken cooked, deboned and chopped
2 cup onion, diced
2 cup celery, diced
2 cup carrot, diced
8 cups chicken broth + leftover cream of mushroom soup if available
4 teaspoons fine herbs (chervil, chives, parsley, and tarragon)
salt
pepper, to taste
4 cups egg noodles, cooked
Directions:
1 chicken cooked, deboned and chopped
2 cup onion, diced
2 cup celery, diced
2 cup carrot, diced
8 cups chicken broth + leftover cream of mushroom soup if available
4 teaspoons fine herbs (chervil, chives, parsley, and tarragon)
salt
pepper, to taste
4 cups egg noodles, cooked
Directions:
- Cook egg noodles in boiling salted water.Drain and rinse in cold water. Set aside. Remove skin from the chicken and chop the meat. Do not discard the bones. These can be reserved for stock production.
- In a stock pot, melt a small knob of butter. Sweat the carrots, onions and celery in the butter until the onion becomes translucent.
- Combine the chicken with the onions, celery, carrots.
- Stir in broth, mushroom soup (if available) and fines herbs. Season with salt and pepper.
- Simmer on low to allow all flavours to blend together. Season to taste.
- To serve, place some of the egg noodles into the bowl. Top with chicken soup.