Emeril's Chicken Soup
Equipment
- Large stockpot
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 cups chicken broth
2 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups egg noodles
1 cup frozen peas
Fresh parsley for garnish
Instructions
Sauté The Aromatics
- Heat olive oil in a large stockpot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until vegetables are softened. Stir in minced garlic, dried thyme, and dried rosemary. Cook for an additional 1-2 minutes until fragrant.
Simmer The Soup
- Pour in chicken broth and bring to a boil. Add chicken breasts to the pot and reduce heat to simmer. Cover and cook for 20-25 minutes until chicken is cooked through. Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
Add Noodles And Peas
- Increase heat to medium-high and bring the soup back to a boil. Stir in egg noodles and frozen peas. Cook for 8-10 minutes until noodles are tender.
Season And Serve
- Season the soup with salt and pepper to taste. Ladle the hot soup into bowls and garnish with fresh parsley.
Notes
This recipe is inspired by the legendary chef Emeril Lagasse, known for his bold flavors and comforting dishes. By following these simple steps, you can recreate his famous chicken soup right in your own kitchen.