Take two tablespoons of oil and a stock pot. You're going to cook the chicken in batches, and you put your breast on skin side down. Basically, you‘re just trying to get a little bit brown on both side, you want to make the juice stand and not trying to cook it all the way through. See, it’s not cooked through. It’s just sort of seared on the outside a little bit. And I’m going to do the same, on top of this dark meat chicken in here. I’m going to cook them in batches because I want the oil to pull down too much.
All right, so cook these guys until they’re not pink really anymore on the outside, I’m going to take them off. The onions and the celery should all go in. Honestly, I took the celery thing apart and pull the leaves and stuff that are right in the middle that you throw away, that’s what I took. Wash them up, chop them and throw them in here to have a great flavor. I’m going to take this up and just dump them right on top of my chicken and put the rest of the chicken in. You just cook the rest of these guys back in on top. You need hold out the breast meat for a little while and then I’m going to cover it. And I’m going to turn the heat down to medium low. Look, it’s juices, there’s al that. Softer and—this is just four cups of canned chicken broth, I’m going to pour it in there. I’m going to put the breast back in and I’m going to add the bay leaves and I’m going to add a little bit of salt too. I’m going to turn the heat back up. So, you want to bring it to a simmer, leave it covered and simmer it for about 20 minutes until the chicken is cooked all the way through.
Get all that meat out and then we’re going to strain. I’m going to let this sit for about five minutes and then we’re going to strain the fat off the top. So, this is using a fat separator. Just scoop it out and then you wait a second and you’ll see how the fat will start to raise at the top. And then you come over here and you pour it until you get to the fat. It’s taking up from the bottom. If you don’t have one of this, you just take your spoon and skim it off. And hang on to the fat because you’re going to use some of that fat to start the chicken noodle soup, the actual soup.
Now, I’m going to shred the chicken. All right, so I’m going to use two tablespoons of chicken fat and then we’re going to put our vegetables in, put it right in. Just kind of cook those until they’re soft. Next, we’re going to add the chicken. Let’s stir it up. I’m going to add about half a teaspoon of coarse salt and then I’m gong to add my broth. Then we’re going to cover it and let it sit for ten minutes and let it simmer for ten minutes. I just want the carrots to be cooked through.
This is three cups of egg noodles. And you want to turn your heat down to low. We’ll cover it for five minutes. Check the pasta. It’s good. And now, after you’ve turn the heat off, pour the parsley in. Pasta is done, soup is done.
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