DILL PICKLE CHICKEN NOODLE SOUP
DILL PICKLE CHICKEN NOODLE SOUP 1.5 lbs chicken breast 2 cups celery 2 cups carrots 1 cup diced onion 4 cups broth 1/2 cup pickle juice 3 cloves of garlic 1/4 cup fresh parsley chopped 1/2 cup fresh dill, chopped 1/2 tsp dried thyme 1 tsp dried oregano 1 tsp red chili flakes 1/2 cup chopped Grillo’s pickles 1 parmesan rind 1 tsp salt Fresh cracked pepper 2 eggs Pasta (cook separately to avoid getting soggy and soaking up liquid) Top with: grated parm, fresh dill, cracked pepper, and a pickle <3 Chop your carrots, onion, and celery and add to a large bowl. Set aside. Season your chicken breast with salt and pepper and in a HOT pan, sear each side for 2-3 minutes until golden brown (do not worry about cooking them all the way through). Add to a large soup pot and cover with broth and pickle juice. Turn lid on and simmer for 30 minutes until chicken is done and falling apart. While chicken is simmering, saute your veggies in batches in a hot pan. Avoid moving them around too much because we want to get a sear on them. Add 1 clove of garlic to each batch along with a pinch of salt and pepper. Add to a large bowl and set aside. Shred your chicken and add to your broth. Add in your veggies. Add in fresh parsley, fresh dill, dried oregano, and dried thyme (you can use all fresh or all dried. Whatever’s easiest), red chili flakes, and 1 parmesan rind. Cover and simmer for 10-ish minutes. Cook pasta on the side while simmering. I do this because adding pasta to a large batch of soup will only make it soggy and not hold well. Cook and store these separately. Crack two eggs in a small bowl and whisk. Slowly add your soup to the egg and stir, this is tempering the egg to avoid it scrambling when adding to hot liquid. Add eggs to soup and stir well. #pickles Add pasta to a soup bowl, add in your soup. Top with parm, dill, cracked pepper, and a pickle. Enjoy!
What you need
Instructions
1. Chop your carrots, onion, and celery and add to a large bowl. Set aside. 2. Season your chicken breast with salt and pepper. In a HOT pan, sear each side for 2-3 minutes until golden brown (do not worry about cooking them all the way through). 3. Add the seared chicken to a large soup pot and cover with broth and pickle juice. Turn lid on and simmer for 30 minutes until chicken is done and falling apart. 4. While the chicken is simmering, sauté your veggies in batches in a hot pan. Avoid moving them around too much to get a sear on them. Add 1 clove of garlic to each batch along with a pinch of salt and pepper. Add to a large bowl and set aside. 5. Shred your chicken and add it back to your broth. Add in your sautéed veggies. Stir in fresh parsley, fresh dill, dried oregano, dried thyme (you can use all fresh or all dried, whatever’s easiest), red chili flakes, and 1 parmesan rind. Cover and simmer for 10-ish minutes. 6. Cook pasta on the side while the soup is simmering. Cook and store these separately to prevent the pasta from getting soggy. 7. Crack two eggs in a small bowl and whisk. Slowly add some hot soup liquid to the egg mixture and stir, tempering the egg to avoid it scrambling when added to the hot soup. Add the tempered eggs to the soup and stir well. 8. To serve, add pasta to a soup bowl, then add in your soup. Top with grated Parmesan, fresh dill, cracked pepper, and a pickle. Enjoy!View original recipe