Heartwarming Chicken Soup
by Charles Pobee-Mensah, Director of Digital Marketing
Put 1 1/2 tablespoons of butter in a coated cast iron pan.
Heat butter until melted and add 2 small chopped onions. Cover and turn off. You want the onions to sauté, but not burn. This is the perfect time to add a few cloves of garlic too!
Slice 5-7 stalks of celery, and a half bag of baby carrots. Add them to the onions. Turn the heat back on, but be careful not to let it burn. If you need to, add some water. Next, add 1/2 bag of frozen chicken tenderloins, about 2 1/2 pounds.
Fill the pot about halfway with water. Set the heat to high, add salt and pepper, and boil for about 30 minutes or until chicken is fully cooked. An amazing extra is adding some fresh cilantro, basil, and parsley!
While the soup is cooking in a separate pot, boil water with salt and oil. You’ll use this to cook your noodles. Once the water is boiling, add noodles and cook until al dente. Once the noodles are cooked, drain the water and rinse. Do not add to the soup yet.
Finely chop the cooked chicken and add it back to the soup. If you’d like more broth, you can add more water to your soup at this point. You should have a strong base now, so you can add a bit more water and it will still be great. You’ll probably want to add a little more salt.
When you are ready to serve, scoop noodles into the bowl, then add to your chicken soup. Keeping them separate until serving ensures that your noodles don’t get soggy and are perfect every time.
For a fun bonus, you can cook noodles and rice together. You’ll just want to choose noodles that cook slower and rice that cooks fast (like Jasmine) so that they both finish around the same time.
You can also cook your noodles in a chicken stock broth from the store for extra flavor. You’ll still drain and throw away the liquid you cook the noodles in but using stock add extra flavor.