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Anti-Cold Chicken Soup
Anti-Cold Chicken Soup
1 hr 20 min
40 min
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, small chop the remaining onion and shred the remaining carrot (or slice thinly, if desired).
  5. Heat vegetable oil in a skillet over medium-high heat and sauté the chopped carrot and onions until lightly tender-crisp.
  6. 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.
  7. Serve hot, sprinkled with chopped parsley or dill.