Julie Recipes
Ingredients
▢ 1 pound of boneless skinless chicken breasts, cooked and shredded
▢ 0.5 pounds of bacon cut into small pieces
▢ 1 tablespoon of olive oil
▢ 2 medium carrots chopped
▢ 2 celery stalks chopped
▢ 1 large onion diced
▢ 3 cloves of garlic minced
▢ 6 cups of chicken broth
▢ 2 cups of heavy cream
▢ 0.33 pounds of egg noodles
▢ 1 teaspoon of dried thyme
▢ 0.5 teaspoon of dried rosemary
▢ Salt and freshly ground black pepper to taste
▢ 2 tablespoons of all-purpose flour optional, for thickening
▢ Fresh parsley chopped, for garnish
Instructions
Cook Bacon: In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until it becomes crispy. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
Sauté Vegetables: Add the diced onion, chopped carrots, and chopped celery to the pot. Cook until the vegetables are tender, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer. Add the shredded chicken to the pot.
Season and Simmer: Stir in the dried thyme, dried rosemary, salt, and pepper. Let the soup simmer gently for about 10 minutes to meld the flavors.
Add Noodles and Cream: Add the egg noodles and cook according to the package directions until they are just tender. Lower the heat and stir in the heavy cream. Heat through without boiling.
Optional Thickening: If a thicker soup is desired, sprinkle the flour over the soup and stir thoroughly. Cook for an additional 5 minutes until the soup reaches the preferred consistency.
Finish and Serve: Return the crispy bacon to the pot. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.
