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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | breasts, bone and skin removed | breast halves | 2 | tablespoons | olive oil, extra virgin for "frying" | 1/4 | stick | butter | 1/4 | stalk, large (11"-12" long) | celery ribs with leaves | 1 1/8 | cups, strips | celery | 2 1/3 | medium | Carrots, raw | 1 1/8 | large | Onion, chopped | 1/2 | package (10 oz) | corn, frozen - thawed | 6 | cups | egg noodles | 4 1/8 | cans (10.75 oz), prepared | Chicken broths | 1/8 | teaspoon | saffron threads | 1/8 | sprigs | parsley, chopped (can use dried) | 1/3 | tablespoon | black pepper, whole | 1/4 | teaspoon | Montreal Steak Seasoning, McCormick | 1/8 | teaspoon | garlic minced | 1/8 | teaspoon | Tony Chachere's Creole Seasoning |
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Steps
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Sequence
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Step
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| | 1 | Pound chicken into 3/4 inch thickness. Except for the celery stalk with leaves, thinly slice the celery ribs and carrots and set aside. Measure out 3/4 cup of frozen corn and set aside to thaw. | | 2 | Pour the chicken broth in a 6 quart stockpot, (I like to use Swanson´s chicken broth in 32oz. cartons - that´s 2.5 cartons for this recipe with extra broth to refresh the soup next day). Add the celery stalk with leaves, the saffron, the whole peppercorns, and all other seasonings to the pot and bring to medium heat. Let the ingredients blend while you cook the chicken and sauté the vegetables. | | 3 | Heat olive oil over medium heat in a large skillet. Brown chicken on both sides in hot oil, about 7-10 minutes until meat is just white in the middle. Remove chicken and set aside. Drain off excess oil and any drippings from skillet. Add butter to skillet for sauté. | | 4 | Sauté chopped onions, celery, and carrots in hot buttered skillet; sauté until onions are tender. In between sauté stirring, cut the chicken into small cubes. | | 5 | Remove the celery stalk with leaves from the pot and add the sauté of onions, celery, and carrots to the pot. Add the corn and bring the pot to a rapid boil. | | 6 | When the pot has reached the rapid boil phase, add the noodles. Boil for one minute then turn the heat down to low and simmer, covered, for 9-10 minutes until the noodles are done. Note: I use narrow noodles because they take less time to cook. If you like wider noodles, you will have to experiment with cooking times. | | 7 | Taste broth, season to your taste if necessary. Add chicken, cover, and continue cooking for another couple minutes until the soup is nice and hot. | | 8 | Ladle into bowls and enjoy. Caution: While some people do not like the whole peppercorns, I find them a treat when I bite down and taste the burst of spicy pepper. Please warn those that may find otherwise. | | 9 | Something to remember: this soup gets better with age; however, be gentle when reheating the soup as rapid heat and excessive boiling break down the cell structure of the chicken and veggies and make the noodles gooey. | | 10 | Tip: People like the broth a lot. If you find that your soup needs more broth, add the extra broth that was left over in Step 2. That´s why I like the 32oz. cartons. |
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