Chicken Noodle Soup over Baked Sourdough Bread

WEB EXTRA! The Rachael Way: A recipe by “So You Think You Can Cook?!” winner Jenn Thomas of Cuyahoga Falls. Read our February 2008 issue Q&A with her here.

Jenn’s Notes: This is perfect for cold winter months or around the holidays. The chicken can be substituted with turkey. The sourdough can be substituted with crisped stuffing.

SOUP EVOO
Salt and pepper
3 cloves chopped garlic
1 bag chopped carrots
1 bag chopped celery
2 fresh bay leaves (or dried)
1 package fresh thyme sprigs
3-4 boxes chicken broth
4 baked skinless, boneless chicken breasts
1 bag egg noodles

Line baking sheet with foil. Coat chicken breast with EVOO and S&P then place on baking sheet. Roast in over at 375 degrees for 15 to 20 min. (You don’t want to cook the chicken all the way through because it will continue to cook in the soup). When done cut into cubes and set aside.

In large pot line with generous layer of EVOO with S&P, bring to med high heat. Add chopped garlic, carrots and celery. Cook down for 5-10 min. (Keep eye on this, it can burn fast). Add 2 tables flour to thicken slightly. When gummy add 3 boxes chicken broth, bay leaves and all thyme. (Leave thyme leaves on twigs and toss right in. When cooked the leaves will fall off and you can just pick twigs out, this will save time). Add chicken to pot and let simmer for 20-30 min. After simmering slowly add egg noodles. They will absorb a lot of the broth, you can choose if and how much broth may need to be added. Let noodles cook through.

SOURDOUGH BREAD
One large round sourdough cut into cubes

COMPOUND GARLIC BUTTER
Four sticks unsalted butter
1 head garlic pealed
Lemon zest
Thyme
EVOO
Salt and pepper

In food processor add garlic, thyme, salt and pepper, and lemon zest turn on med high and slowly drizzle EVOO until everything is finely chopped. Add butter and slowly combine.

TIP: Make huge batch and divide into small containers to freeze. This will save a lot of time and wow friends and family that you have “homemade garlic butter” in your freezer!

Layer bowl with sourdough bread, scoop soup over top. Let the broth soak into bread. When biting into bread you will find it crunchy on outside and soft on inside. Layer bowl with sourdough bread, scoop soup over top. Let the broth soak into bread. When biting into bread you will find it crunchy on outside and soft on inside.

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