2tablespoonsBetter Than Bouillon Roasted Chicken Base
1 bay leaf
1/2(12-ounce) packageegg noodles
juice of half a lemon
chopped parsley, for garnish
Trim the chicken breast of fat and gristle and then cut into 1/2-inch cubes. Add salt and pepper and mix to combine.
In a large stock pot or enamel coated dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Cook for 3 to 5 minutes, stirring only a few times, to brown the chicken. Use a slotted spoon to remove the chicken to another bowl. Set aside.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Add additional oil if necessary. Cook, stirring occasionally, for 5 to 7 minutes or until the onions starts to turn translucent. Add the garlic and cook for 1 additional minute.
Add the chicken stock, Worcestershire, chicken base, and bay leaf. Stir well. Cook until boiling. Once boiling, add the noodles and return the chicken (and any juice that may have accumulated in the bowl). Stir well, and reduce the heat to a low boil.
Cook, stirring occasionally, until the pasta is done. Exact times will vary, so check the pasta package for times. Right before serving, remove the bay leaf, add the lemon juice, and stir well. Garnish with parsley, if desired.
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