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chicken breast or 4 - thighs
10 - 15
peppercorns, whole black
Heat oil in skillet, and cook the chicken with the onions until translucent and cooked through.
Bring the 4 quarts of chicken broth to a boil, and add the celery, carrot and garlic.
Add the onions and chicken to the boiling broth mixture.
Stir in chicken bullion, peppercorns, and salt to your liking.
Cook on low heat for 3 – 4 hours, or in a pressure cooker bring to full pressure and cook for 15 min, allow to come down naturally.
Cook the egg noodles until Al dente, or almost cooked through. Add to chicken broth mix.
Allow the soup to sit for 5 min to season the noodles. Enjoy. I served mine with cheddar bacon biscuits, but anything will do.
Last Updated: Sun, Jan 25, 2015