It makes a huge difference if you bake the breast with the seasoning and then shred it instead of boiling the chicken in the broth. The chicken is so tasty that way. I can assume that rotisserie chicken would work for that application as well. Sometimes I bake the chicken in the morning while I get ready for work. It cuts down on precious time in the afternoon.
Making the roux is huge in this recipe and in any soup, as a matter of fact. The roux is easy to make and adds slight thickness (well, it depends how much you make) that the soup needs without making it too creamy. Alton Brown dedicated several episodes of Good Eats (amazing show, by the way!!) to making roux for gravies and soups.
Having said that, let's get started, as there is nothing better than a bowl of delicious soup on a cold fall night... Well, there is bread and butter but that's for a different post. And if you have not tried my Crusty Bread, well, let me just say that your life will change forever once you do!
Ingredients
Chicken:
3 boneless chicken breast
1 Tbsp of oil
House Seasoning to taste, about 1-2 Tbsp (House Seasoning is a mix of 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder)
Soup:
5 large carrots, sliced
1 large onion (2 medium), diced
3 celery stalks, diced
1 Tsp oil
12 cups broth (I use Knorr bullion, 1 tsp per each cup)
10 oz. egg noodles, or whatever you feel appropriate for you pot/broth size
Roux:
1/4 cup butter
1/4 cup flour
Turn the oven to 350 degrees. Oil chicken breast and liberally season with House Seasoning. Place on a baking sheet, put in the oven and bake until done.
Meanwhile, cut up all the vegetables and throw them in a pot with some oil and cook them for 7 minutes or until they will cook down a bit and start developing brown color to them. Now, you can add your stock. If you feel that 12 cups is not enough stock for your pot, add more. Just keep in mind that you will shorty be adding egg noodles so you do need some space to expand. Once you bring everything to a boil, the noodles go in.
While the noodles are cooking, shred the chicken and throw it into the pot. When the noodles and ready, it's time to add the roux.
Melt 1/4 cup butter in a small saucepan and add flour to it. Mix it, making sure that all the flour is covered in butter and you have a nice smooth mixture. If the mixture is too clumpy or dry, add a little bit more butter. Boil it for 2 to 3 minutes mixing it constantly. Add one cup of broth from the soup and still keep on mixing it. Follow with one more cup of broth, still mixing it. Add the entire roux into your soup. Mix it well to break up any clumps that may be forming and bring the soup to a boil. It's by far not a thick soup but the roux adds amazing flavor to the broth. It will get thicker the following day.
Enjoy!
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