Fried Chicken Noodle Soup
Equipment
- Large pot
- Frying pan
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Ingredients
2 cups cooked chicken breast, shredded
1 cup all-purpose flour
2 large eggs, beaten
2 cups bread crumbs
3 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Prepare The Chicken
- Step 1: Dredge the shredded chicken in flour, then dip in beaten eggs, and coat with bread crumbs.
- Step 2: Heat olive oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and crispy. Set aside.
Cook The Vegetables
- Step 3: In a large pot, sauté diced onion, minced garlic, sliced carrots, and celery in olive oil until tender.
Combine Ingredients
- Step 4: Pour chicken broth into the pot with the sautéed vegetables. Bring to a boil.
- Step 5: Add egg noodles to the boiling broth and cook until tender, about 8-10 minutes.
Add Seasonings
- Step 6: Stir in dried thyme and basil. Season with salt and pepper to taste.
Final Touches
- Step 7: Add the fried chicken pieces to the pot and let them heat through for about 5 minutes.
- Step 8: Garnish with fresh parsley before serving.
Notes
Leftovers: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the crispy texture of the fried chicken.