3 boneless, skinless chicken breasts, cut into small pieces against grain (think Chinese-cleaver cut)
1/4 onion, diced
3 celery stalks, chopped
3 carrots, peeled and cut on the bias into slices
1 garlic clove, diced or pressed
5-6 cups of low-salt chicken broth
pinch of red pepper flakes
salt and pepper
Bow-tie pasta, home-made pasta noodles, or egg noodles (whatever you’ve got)
lemon juice (optional)
1. Fry the chicken pieces in batches in a little olive oil in a large pot or dutch oven. You’re looking for a good browned sear on one side but still on the almost raw-side of cooking. Remove from pan and set aside.
2. Add more oil if needed to cook onions, scraping with a wooden spoon to get up all the browned bits.
3. When onions are translucent and beginning to darken on the edges, add celery, cook for a few minutes, add carrots, a few more minutes, then garlic and red pepper flakes. Cook until garlic is fragrant, about 10 seconds.
4. Add broth carefully, then chicken. Bring broth to a boil and add pasta. Cook until noodles are soft. Salt and pepper to taste. Serve with a splash of lemon juice.
For the complete essay and photos, click here: On Chicken Noodle Soup.
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