At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente. Remove chicken breasts from the pot and transfer to a cutting board. Therefore, err on the thin side when making this soup and don’t be tempted to add extra cornstarch. Add chicken breasts, salt, and pepper stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done. Although the noodles have been cooked, they will still soak up some of the broth, To thin it down a little, just add a small amount of broth or a mixture of broth and milk and reheat.Īs noted in the tips above, this soup will thicken after being refrigerated, but it will also thicken somewhat after it’s allowed to rest and the noodles are added in. Once the soup is refrigerated it will thicken some. If you overcook the chicken it will become stringy and tough versus tender. The chicken should only take about 25 minutes to cook through. Take it to a boil and then reduce the heat to low. Make sure the chicken is cut into small bite-size pieces. In a large pot or dutch oven, over medium-high heat, combine cooked, pulled, or diced into cubes chicken, celery, carrots, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and add bacon. If you cook the noodles in the soup, they will soak up a lot of your broth and become overcooked and mushy.ĭon’t overcook the chicken. Make sure noodles are well-drained and add them to the soup just before serving it. I sure don’t like crunchy carrots in my soup, and carrots take a little longer to cook through than celery or onions.Ĭook the noodles by themselves in a separate pot, and wait until the soup is almost done, before cooking them. Saute the carrots for a few minutes before adding the celery and onions, to ensure they get done enough.
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