Delicious comforting and easy to make. This take on a classic chicken noodle soup will definitely hit the spot!! Save the reel and try this for yourself. ✌🏾
Recipe,
3 tablespoons Butter
1 large Carrot – diced
1 large Onion – diced
2-3 stalks Celery – diced
6 cloves Garlic – chopped
4 Chicken breasts – skinless
2 tablespoons Dry Jerk spice or Cajun
3 litres Chicken stock or broth
2 sprigs Thyme
2 Bay leaf
1 tablespoon chopped Parsley
Scotch bonnet
Salt and pepper to taste
2 tablespoons Parsley – chopped
2 tablespoons Parmesan – grated
Method,
Season your chicken breast on both sides. In a large stainless steel pan sear off your chicken 2 minutes per side and add them to a large pot. Fill pot with chicken stock and place on medium heat. Once liquid begins to boil turn heat off and allow to cool.
Put a large thick bottomed pot on medium heat and add your butter. Next sweat off all your vegetables in the butter for 3-4 minutes. Then add your garlic and continue to sweat for another 2-3 minutes. Add thyme, bay leaves, and scotch bonnet pepper. Remove chicken breasts from stock and set aside. Pour in your stock to the vegetables and bring this to a simmer. In a separate pot cook your pasta noodles. Once chicken has cooled slightly but still warm shred by hand into a large bowl. Add chicken and pasta into your pot and stir to incorporate. Taste for seasoning and adjust accordingly. Finish with parsley and Parmesan cheese.
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