INGREDIENTS:
- 6 Chicken Breasts
- 4 TBS Olive Oil
- 2 TBS Chopped Garlic
- 6 Chopped Carrots
- 6 Chopped Celery Stalks
- 2 Chopped Yellow Onions
- 4 Idaho Potatoes
- 1 Gallon Chicken Stock
- 2 Pounds Egg Noodles
- Olive Oil To Coat
- 1 Cup Chopped Parsley
- Lea & Perrins To Taste
- Tabasco To Taste
- Salt & Pepper To Taste
Procedure:
Season chicken with salt and pepper and grill until cooked through. Once chicken is cooked cut up and hold on a plate. Next prepare all vegetables accordingly and hold in a large bowl. Prepare potatoes in a separate bowl of water. In a large pot on high heat add in 4 TBS of olive oil and the bowl of cut vegetables. Cook until caramelized. Once they are caramelized add in the chicken stock, cut chicken, and cook for 20-25 minutes. In the mean time in a large pot of salted boiling water add in egg noodles. Once they are cooked, strain, cool, and hold in a plastic bag with enough olive oil to coat. Next add to the soup potatoes, parsley and all seasonings. Let cook for a further 20-25 minutes. Serve in a bowl with desired amount of noodles.