La Cucina Viola

This soup recipe incorporates traditional italian flavors into a cozy chicken soup that is perfect to enjoy on a cold night or when you’re feeling under the weather.

Video

Ingredients

• 2-3 Tbsp. of olive oil (enough to coat the bottom of the pot)
• 3 chicken breasts (marinated is best)
• 1 cup worth of chopped carrots
• 1 large yellow onion, diced
• 1 stalk of celery, chopped
• 1 tsp of rosemary
• 1 tsp of thyme
• 1 tsp of Italian seasoning
• 2 cloves of garlic, minced or whole
• 96 oz of chicken broth
• 16 oz of extra wide egg noodles
• salt, pepper, and red pepper flakes to taste
• Fresh or dried parsley for garnish
• sprinkle of grated parmesan

Directions

1. Preheat oven to 350 degrees F.
2. In a large pot, sear the chicken breast on both sides until they are crispy and golden.
3. On a lined baking sheet, place the chicken breast in the oven for about 20-30 minutes, it’s best to just check with a meat thermometer.
4. When the chicken is fully cooked, shred with a fork or a stand mixer and set aside.
5. Using the same olive oil used to sear the chicken, cook the carrots, onions, and celery until tender.
6. Add in the seasonings and garlic and cook until the garlic is soft and golden brown.
7. Add the shredded chicken and the broth.
8. Allow to cook on low for at least an hour to allow for the flavors to mix and come out.
9. In a separate medium pot, fill with salted water and cover. Bring to a rolling boil.
10. Add the egg noodles to the boiling water and cook until al dente.
11. Drain the noodles through a colander.
12. Serve the soup over the noodles and top with parsley, parmesan, and red pepper flakes.
13. Enjoy!