Chicken Noodle Soup
Chicken breast half w/skin (about 3/4 pound)
1/4 cup finely chopped shallots or onions
4 cups water
10 1/2-oz. can condensed chicken broth, reconstituted OR 2 1/2 cups ready to serve
1/2 cup finely diced celery
1 1/4 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon thyme
pinch of black pepper
3 oz. medium-width egg noodles
Place
chicken skin side down in preheated 3-quart saucepan/ Brown over medium
heat long enough to render out some chicken fat (about 5 minutes).
Remove
chicken. Reduce heat to low. Add shallots or onion and stir briefly (1
to 2 minutes) DO NOT BROWN. Return chicken to pan and add remaining
ingredients EXCEPT noodles. Bring to a boil. Reduce heat to low simmer
and cook 30 minutes or until chicken is tender. Remove chicken. Cool.
Discard bones and skin. Dice chicken and return meat to pan. (Soup can
be refrigerated for future use at this point). Just before serving,
return soup to boil. Add noodles and cook for required time (about 8
minutes). Yield about 6 1/2 cups.
