Recently, a friend of mine had to make a trip to the hospital after a horrible food poisoning case. It was no fun for her, for sure. I thought some chicken soup might help once she was back at home and able to eat little by little.
I took some help from Annie’s Eats recipe for Chicken Noodle Soup which she got from Cooks Illustrated. I definitely didn’t have the time on hand that day to make her recipe in full, so I did take some shortcuts. Below is the adapted form of her recipe that I made, although I know, if you have the time, making it Annie’s way will produce and healthy rich-tasting soup :)
1 to 1 1/2 pounds chicken breasts
1 Tbsp olive oil
5 cups chicken stock
3 tbsp. cornstarch
¼ cup cold water
1 cup thinly sliced onion
½ cup celery, cut into ½-inch pieces
1/2 cup chopped carrot
1 cup (4 oz.) egg noodles
1 tbsp. minced fresh parsley
1 tsp Cumin
Put 1 Tbsp olive oil and chicken breast in crock pot and cook on high for 3-4 hours. When chicken is cooked through, place chicken in medium bowl and shred chicken with 2 forks.
Fill Dutch oven/large pot on the stove with 5 cups of chicken stock. Heat over medium-high heat. In a small bowl, combine the cornstarch and water; whisk together until a smooth slurry forms. Stir the mixture into the stock and bring to a gentle boil. Add the onion, carrots, and celery and cook 10-15 minutes. Add the egg noodles and continue to cook until vegetables are tender and the noodles are cooked, about 5 minutes.
Add the chicken and parsley to the soup. Cook just until heated through, about 2 minutes. Season to taste with salt, pepper and cumin, and serve.