Ingredients:
10 whole black peppercorns
2 sprigs flat leaf parsley
1 sprig thyme
1 dried bay leaves
2 tablespoons butter
1 onions ( cut into 1/2-inch dice–I freqently use more)
1 leeks ( white and light green parts only, thinly sliced and washed well)
1 (49 1/2 ounce) cans chicken broth ( slightly more or less is fine)
1 boneless skinless chicken breasts ( if you like meaty soup, use 2)
3 carrots ( cut into 1/4 inch coins)
2 stalks celery ( cut into 1/2 inch C-shaped slices)
2 cups egg noodles
Directions:
Make the bouquet garni.
Bundle peppercorns, parsley, thyme and bay leaf in cheesecloth, and tie with kitchen twine.
Heat butter in a stockpot over medium high heat.
Add onion and leek; cook until soft and translucent (about 5-7 min).
Add broth and bouquet garni and bring to a bare simmer.
Add chicken and poach uncovered until chicken is cooked through (about 15 minutes).
Take cooked chicken out, and place it on a plate.
When it is cool enough to handle, cut into small cubes or shred, then set aside.
Meanwhile add carrots and celery.
The vegetables will need to cook for about 18 minutes, so check the directions on your egg noodles, and let your veggies cook by themselves until you have just enough time on your timer for the noodles to cook.
Return chicken to pot until heated through.
Serve with crackers or crusty bread.
Servings: 4
Time preparation: 8 min.
Time total: 48 min.