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Chicken noodle soup

ByronTalbott · ♥ 8.8K likes · 389.2K views · 5 min video

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Read about breast in the BrightCulinary Book

Chicken noodle soup, from the video
Timestamp
Ingredients
Method
Techniques
  • 2 breasts chicken
  • 1 tsp onion powder
  • 1 tsp celery salt
  • 1 lemon lemon zest
  • 1 cup carrots
  • 1 cup celery
  • 1 cup green onion
  • 1 clove garlic
  • 2 cup pasta
▶ 0:12
  • salt and pepper
Season the chicken with onion powder, celery salt, salt, pepper, lemon zest and olive oil.
Seasoning and baking the chickenSeasoningRead
▶ 0:30
  • olive oil
Cover with foil and cook in the oven at 400 degrees about 15 to 20 minutes.
▶ 1:03
Cut carrots, celery and green onion to the same size so they cook evenly.
Cutting the vegetables evenlyChoppingRead
▶ 1:57
In a small stock pot, saute a little garlic in olive oil about a minute on low heat.
Building the brothSauteingRead
▶ 1:57
  • olive oil
  • 4–5 cup no sodium chicken stock
Add 4 to 5 cups no-sodium chicken stock and about a tablespoon of fennel seeds; bring to a boil for 5 to 10 minutes.
▶ 2:08
  • 1 tbsp fennel seeds
Add the carrots and pasta and cook 5 minutes more.
▶ 2:25
Take out the chicken, cool 5 to 10 minutes, and pour its juices into the stock.
Resting the chicken, saving the juicesResting
▶ 2:59
  • salt
For the last 2 to 3 minutes, add salt if needed and the celery, which cooks fast.
▶ 3:20
Ladle into bowls and top with shredded chicken and sliced green onions.
Ladling and toppingShredding