Hard Rock Cafe Homemade Chicken Noodle Soup

Servings: 6


1 pound [454 g] chicken breast fillets
1 pound [454 g] chicken thigh fillets
Vegetable oil
2 tablespoons [30 g] butter
1 cup [250 mL] chopped onion
1/2 cup [125 mL] diced celery
4 cups [1 L] chicken stock
2 cups [500 mL] water
1 cup [250 mL] carrot slices
1 teaspoon [5 mL] salt
1/2 teaspoon [2,5 mL] cracked black pepper
1/2 teaspoon [2,5 mL] freshly minced parsley
2 cups [500 mL] egg noodles [uncooked]
Freshly minced parsley, to serve

Preheat oven to 190°C [375°F].
Rub a little vegetable oil over the surface of each piece of chicken and arrange them onto a baking sheet.
Bake into preheated oven for 25 minutes; remove the chicken from the oven when it's done and set it aside to cool.
Melt butter into a large saucepan or dutch oven over medium heat.
Saute together chopped onion and celery dices into melted butter for just 4 to 5 minutes [you don't want to brown the veggies].
Dice then add chicken to the saucepan, along with chicken stock, water, carrot slices, salt, cracked black pepper and 1/2 teaspoon [2,5 mL] freshly minced parsley.
Bring soup to a boil, reduce heat and simmer for appfoximately 30 minutes, until carrots are soft.
Add egg noodles and simmer soup for 15 minutes more, until noodles are tender.
Serve, each serving sprinkled with a pinch of freshly minced parsley.