What to do... what to do...
Cook the components separately, then combine to make chicken noodle soup!
De-Re-Constructed Chicken Noodle Soup
Start by heating the oven to 400 degrees.
Grab some chicken. We had bone-in breasts on hand, so we used those. Then heavily season one side with all sorts of seasonings. We used seasoned salt, italian seasoning, garlic powder, pepper, and Joe's Stuff. Place in an oven-proof pan with sides.
Next, pour about 2 cups of chicken stock in the pan with the chicken. Do not pour directly on top of the chicken, you'll wash off all the delicious seasoning you just put on them!
We also put another pinch of italian seasoning in with the stock.
Stick it in the oven, uncovered, at 400 degrees.
Now chop up some carrots, onion, and celery and throw in a pot with about a tbs of olive oil. Stir around until the onions begin to soften, and again feel free to add a little italian seasoning.
Once the onions are relatively soft, add some chicken stock, which will be the base of your soup. The amount of veggies and stock you make will depend on how many people will be eating the meal, so plan accordingly!
Bring it up to a simmer, and leave it alone.
Now grab some noodles. I chose to use fine egg noodles because they cook quickly and are easy to eat in a soup. Cook to al dente.
This whole time, keep an eye on your chicken. By the time you finish with the veggies and the noodles are ready, your chicken will probably just be about ready. Stick a thermometer in it until it reads 165-170. We don't want undercooked chicken!
When they're done, the seasoning will have created a beautiful crust on top.
Now it's time to start the re-constructed part of this dish!
Pour the veggies and stock from your pot into your bowl.
Then add the noodles...
Finally, slice up your chicken and arrange on top.
Wonderful! It's a little spin on the traditional chicken noodle soup, but it definitely has all the flavors and components, and takes half the time!