Not Just Another Chicken Soup
1 pound chicken breast fillets
1 pound chicken thigh fillets (I use all white meat instead)
vegetable oil
2 tbs butter
1 1/2 cup chopped onion
1 cup thin-sliced celery
5 cups chicken stock (I use College Inn)
1 cup water (I use extra stock instead)
1 1/2 cup sliced carrot
1 cup jarred jalapeno's, seeds removed, chopped
1 tbs Hungarian Paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh parsley (garnish)
2 cups egg noodles
reheat oven to 375 degrees. Cover cookie sheet with foil and
spray with Pam. Rub chicken pieces with vegetable oil and place
on cookie sheet, Sprinkle with the paprika and cook in oven for 25 minutes. Remove and cool.
Melt butter in Dutch oven. Saute onions and celery for 4
minutes. Dice chicken and add to pot with remaining ingredients,
except noodles.
Bring to a boil Reduce heat and simmer for 30 minutes. Add
noodles and simmer for 15 minutes. Serve with chopped
parsley,(optional). If you use thin noodles you can cook for
less time.
1 pound chicken breast fillets
1 pound chicken thigh fillets (I use all white meat instead)
vegetable oil
2 tbs butter
1 1/2 cup chopped onion
1 cup thin-sliced celery
5 cups chicken stock (I use College Inn)
1 cup water (I use extra stock instead)
1 1/2 cup sliced carrot
1 cup jarred jalapeno's, seeds removed, chopped
1 tbs Hungarian Paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh parsley (garnish)
2 cups egg noodles
reheat oven to 375 degrees. Cover cookie sheet with foil and
spray with Pam. Rub chicken pieces with vegetable oil and place
on cookie sheet, Sprinkle with the paprika and cook in oven for 25 minutes. Remove and cool.
Melt butter in Dutch oven. Saute onions and celery for 4
minutes. Dice chicken and add to pot with remaining ingredients,
except noodles.
Bring to a boil Reduce heat and simmer for 30 minutes. Add
noodles and simmer for 15 minutes. Serve with chopped
parsley,(optional). If you use thin noodles you can cook for
less time.
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