Hard Rock Cafe Homemade Chicken Noodle Soup

Ingredients · for 8 (scales to your household)

• 2 pounds Skinless chicken breast fillets $13.61
• 2 tablespoons Vegetable oil $0.16
• 1 tablespoon Butter $0.20
• 1 cup Diced onion $0.75
• 1 cup Diced carrot $0.33
• 1/2 cup Diced celery $0.39
• 4 cups Chicken broth $2.10
• 4 cups Water $0.00
• 1 teaspoon Salt $0.05
• 1 teaspoon Ground black pepper $0.14
• 1 teaspoon Parsley $0.03
• 3 cups Wide egg noodles $3.18

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
2. Saute chicken breasts for 10 to 15 minutes or until lightly browned on both sides and cooked through.
3. Remove chicken from the skillet to a cutting board to cool a bit.
4. Reduce heat to medium/low, add butter to skillet then toss in onion, carrot and celery.
5. Slowly cook the veggies (sweat them) for 10 minutes, stirring often, or until carrots are beginning to soften.
6. Chop the chicken, then dump all of it, plus the veggies, chicken broth, water, salt, pepper and parsley into a large soup pot.
7. Bring soup to a boil then reduce heat and simmer for 10 minutes.
8. Add noodles and simmer for an additional 15 minutes or until noodles are soft.
9. Serve with a pinch of minced fresh parsley sprinkled on top.

Per serving