Ingredients
2 large chicken breast (bone-in)
2 carrots (unpeeled)
2 celery stalks
1/2 white onion
2-3 sprigs of fresh parsley
1 t. garlic powder
Wine Pairing
1 t. black pepper
A couple of sprinkles of salt
A few dashes of poultry seasoning
Soup
2 cups of egg noodles
2 carrots (peeled & diced)
2 celery stalks (diced)
1/4 of white onion (diced)
2-3 low sodium bouillon cubes
Seasonings (salt, pepper, thyme, dried parsley)
butter (for sauteing vegetables)
Preparation
Step 1.) In a large pot add chicken breasts, carrots, celery, onions, & parsley. Step 2.) Cover with water and add in seasonings Step 3.) Bring to a boil and then reduce heat, cover and simmer for 1 hour. Skim off any foam that rises to the top. Step 4.) When stock is done cooking, remove chicken and set aside to cool. Step 5.) Strain the stock into a bowl and then transport it back into the pot and place on the range. Step 6.) Add bouillon cubes and allow to completely dissolve by bringing it to a boil. Next add addition seasonings.
