Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons butter
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1 large onion, coarsely chopped
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4 garlic cloves, finely chopped
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30 fluid ounces chicken broth
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2 1/2 cups water
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1 large bay leaf
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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12 ounces boneless skinless chicken breasts
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2 cups uncooked noodles (Ramon noodles are okay)
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1/4 cup chopped fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 large carrot, peeled and sliced
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1 cup diced mushroom
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1 large celery rib, chopped
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1 large leek, cleaned and chopped, use white part only
Instructions
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.