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Pat Mac chicken noodle soup recipe



Posted on January 4, 2014 at 5:24 AM

Pat Mac Chicken Noodle Soup


1 whole chicken chopped into sections

4 cups water

5 sprigs fresh thyme

3 sprigs fresh rosemary

1 tablespoon olive oil

1/4 cup chopped pancetta

1 onion diced

3 celery stalks diced

3 carrots peeled diced

2 tablespoons garlic chopped

1 tablespoons Italian seasoning

1 package (frozen) egg noodle

Cut your whole raw chicken into pieces. Using a large pot on a medium high heat, boil your chicken in 4 cups of water, rosemary and thyme sprigs with a covered lid for 90 minutes.

Remove chicken pieces to cool and separate meat to be used in soup . Sauté onions, garlic celery, carrots, pancetta with and 1 tablespoon of olive oil for 7 minutes. Add chicken meat and continue to sauté for 3 minutes.

Add your boiled chicken broth by straining it to separate any loose bones, skin and sprigs. Bring soup to a medium boil, add Italian seasoning and simmer for 30 minutes, turn off heat source and add 1 package of thawed egg noodles and let it stand for 15 minutes before serving.