Recipe S'Il Vous Plait: Chicken Basil Curry Noodle Soup
I've posted this recipe over on Facebook and if my picky kid and my husband (the Chicken noodle soup hater) eat it, then it is likely that others will enjoy, too.
1 rotisserie chicken from the supermarket with the meat pulled off the bone (but that carcass is important)
OR 3 pounds boneless chicken parts, diced (I use breasts because we like white meat)
3 tablespoons olive oil
2 tablespoons salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 tablespoon onion powder
2 tablespoons dried basil
1 1/2 tablespoons curry powder
4 quarts water
optional 1 teaspoon chicken stock paste
1 large onion, diced
4 carrots, sliced
4 stalks celery, cleaned
1 pound egg noodles
In a large pot over medium heat, saute the chicken parts in olive oil and first five seasonings. (Alternatively, boil the carcass in 4 quarts of water and add all spices) Once the chicken is opaque, add the water, curry and basil. Boil over medium heat for 30 minutes. (You can do this for 15 minutes if you're in a hurry) If you'd like, you can take out the chicken and fork shred it into smaller pieces, then return to the broth.
Add the onion, carrots and celery (I slice mine very thin in the food processor, but if you like thicker, hand chopping is fine). If you want a more 'chicken' like flavor, add the teaspoon of chicken stock paste, but it's probably fine without. Boil for another 20 minutes.
Taste broth and adjust seasonings to your preference, then add egg noodles and boil for 10 more minutes.
It's funny, there are cans of chicken soup in the pantry, but Chef's the only one who eats them now-I am so spoiled with homemade, that I don't want them anymore!