- Skinless, boneless chicken breast – 1
- Onions – 2 medium
- Carrots, peeled – 2
- Potato, cubed – 1
- Black peppercorns 5
- Bay leaf – 1
- Vegetable oil – 2 tbsp.
- Noodles – 3 oz.
- Fresh dill or parsley, to serve
- Carefully rinse the chicken breast under running water and place it into a large pot. Add 3 quarts of water, place over medium-high heat and bring to a boil.
- While the water is heating, cut halve 1 onion and 1 carrot ( lengthwise) and sear in an ungreased nonstick skillet over medium-high heat until slightly charred.
- Once the chicken broth starts boiling, remove the froth with a slotted spoon and discard. Lower the heat to medium-low, add the peppercorns, bay leaf, and seared veggies. Cover with a lid and let simmer for about 30 minutes.
- Meanwhile, small chop the remaining onion and shred the remaining carrot (or slice thinly, if desired).
- Heat vegetable oil in a skillet over medium-high heat and sauté the chopped carrot and onions until lightly tender-crisp.
- Discard the seared carrot and onion halves, peppercorns, and bay leaf. Add sautéed veggies into the pot, let simmer for about 5 minutes. Add potato cubes and simmer for 5 minutes more. Add dry noodles, stir to prevent sticking to the sides and bottom, cook for 5 minutes.
- Serve hot, sprinkled with chopped parsley or dill.
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