Chicken Noodles at Home (Print Version)

# Ingredients:

01 - 1/2 spoon of butter.
02 - 1 garlic clove, chopped tiny.
03 - 2 celery sticks, sliced.
04 - 3-4 large carrots, sliced.
05 - 10 cups of chicken broth.
06 - 1 spoon of salt.
07 - 1/2 spoon ground black pepper.
08 - 1/8 spoon crushed sage.
09 - 1/8 spoon sprig rosemary.
10 - 1/8 spoon chili flakes.
11 - 3 cups of shredded chicken.
12 - 4 cups of egg noodles.
13 - 1 spoon chicken stock paste.

# Instructions:

01 - Melt the butter in a giant pot. Toss in celery and carrots, stir for 3 minutes. Drop in garlic, cook about 30 seconds.
02 - Pour in broth, seasonings, and stock paste. Adjust salt if needed.
03 - Bring it to a boil. Toss in noodles and simmer till they're soft but not soggy.
04 - Don’t leave the noodles too long—they’ll go soggy fast.
05 - Add the chicken and give it a taste. Adjust if needed.

# Notes:

01 - Making broth from scratch? Works great!
02 - Store-bought broth tastes better with flavor paste.
03 - Raw chicken? Cook it for 5 minutes first.
04 - Gluten-free noodles work too.
05 - Perfect for prepping in advance.
06 - Stash leftovers in the fridge, good for 5 days.

Back