Recipe by twolittlechefs
Pictures by Caroline
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
3 celery stalks, sliced
3 large carrots, peeled and sliced
2 small cloves of garlic, minced
4 cups egg noodles
13 cups chicken stock
2 large chicken breasts, broiled and shredded*
1/2 teaspoon thyme
1/2 teaspoon sage + 1/8 teaspoon
salt and pepper, to taste
1 1/2 cups peas
- Heat a large pot on medium high heat and combine butter and oil. Add onion, celery and carrots and sauté about 5 minutes. Add garlic and sauté until onion has softened.
- Meanwhile, season both sides of the chicken breasts with salt, pepper, and 1/8 teaspoon sage. Broil on high for 10 minutes each side or until cooked. Let chicken cool slightly and then shred with a fork. Set aside.
- Add chicken stock, chicken, thyme, and sage, and bring to a simmer. Cook 10 minutes or until the carrots are pleasantly soft.
- Add egg noodles and peas. Cook until egg noodles are tender, but not soft (about 5 minutes). Season with salt and pepper. Serve with a crusty bread.