I’ve never had a homemade chicken broth that did anything special for me, so in our house we use Knorr chicken powder. I’m saying this to give you a chance to stop reading.
Okay. As you might have surmised, chicken noodle soup isn’t my very favorite soup in the world, but sometimes a chilly autumn evening just calls for it. That’s when I make something like this: as much stew as soup, rich, flavorsome, not watery thankyouverymuch.
Put 8 cups water in your soup pot. Put 3 frozen chicken breasts in it and turn the heat on high while you go about your other business. When it starts to boil, turn it down to medium.
While that’s happening, medium-dice one large or two smallish yellow onions, two carrots, and half a celery heart. Put it in a large skillet with 1T butter and 1T vegetable oil, and sautee. Add 2 cloves minced garlic toward the end, when the vegetables are nice and brown. Turn off the heat on the skillet.
Your chicken breasts will be mostly-cooked by now. They don’t need to be completely cooked. Take them out of the soup pot, use two forks to shred them into bite-size pieces, and return them to the pot. Add half a bag of Kluski egg noodles and 3T Knorr chicken powder. Bring back to boil. Cook for about ten minutes, until the noodles are nearly ready.
Stir 3T flour into the vegetables, so they’re coated. Add them to the soup pot. Stir and boil until broth thickens, a couple of minutes. Add a handful of chopped fresh parsley and enjoy.