Pioneer Woman’s Chicken and Noodles Soup
Servings: 6 servings
Ingredients
- 400 g Chicken Breast
- 160 g Noodles
- 150 g Carrots
- 100 g Celery stalk and leaves
- 100 g Mushrooms
- 6 g Fresh ginger
- 1 l Water
- 1 tbsp Parsley
- 3 tbsp Extra virgin olive oil
- Black pepper to taste
- Salt to taste
Instructions
- To prepare the noodles soup, start cutting all the ingredients: take the chicken breast and remove the bone in the shape of a"Y", then divide it in half; cut the two parts into cubes of about 2 cm per side.
- Then peel the carrots and finely chop 50 g the remaining carrot can be cut into slices by cutting it obliquely. Finely chop the celery leaves.
- Finally clean the mushrooms: remove the stem and scrape away the soil if present: then reduce the caps into thin slices.
- Now that all the ingredients are ready, pour the olive oil and chopped carrots into a large pan.
- Then add chopped celery and sauté vegetables for 15 minutes.Then add chicken to the pan and stir and brown for 5 minutes. Then add water slowly. Finally, add mushrooms.
- Add salt and pepper to taste, then grate the fresh ginger to flavor the soup and cover with a lid to cook the soup over moderate heat at least 20 minutes, stirring occasionally and adding more water if necessary (you will need to keep the liquid level just above the ingredients).
- After the necessary time, pour the noodles into the soup and cook for a few minutes (or for the time indicated on the package).
- When cooked, add the chopped parsley and turn off the heat.Divide the noodle soup into 4 bowls and serve it with the special chop sticks for a themed dinner!