Banger chicken noodle soup
While in college I woke up one Saturday with an unshakable desire for soup and the first thing I said to my roommate was "We need to go to Walmart to get soup ingredients." Not we should, not I'd like to, no, WE NEEDED soup. What's worse is that we had only known each other for about a month and a half at this point. But thankfully they humored me in my quest for soup and let me tell you it was a BANGER soup.
I cooked like a grandma and didn't measure a single thing, but I will provide my estimations for what I used.
Your preferred cut of chicken meat- I used a package of strip cut breast because it's what was cheapest
Chicken broth- a whole carton
Vegetable bouillon- (I used the paste in a jar) a generous spoonful
Egg noodles- half a 16 oz bag, so 8 oz
Baby carrots chopped- like 4 oz IDK put in as many or as little as you want
Frozen peas- as many as you want
Chopped dried onion- as much as your heart desires
Garlic salt- as much as your heart desires
Rice wine vinegar- a couple splashes
Sesame oil- as much as you need
Olive oil- as much as you need
Butter- as much as you need
I would recommend celery, but I didn't get any because outside cooking neither of us ate celery and you can't just buy a little celery. Add any vegetables you think would go well really.
Line a baking sheet with tin foil or parchment paper and drizzle some olive oil over it. Then evenly space your chicken out on the oiled pan, make sure to pat it dry before doing so, and season with black pepper and garlic salt. Drizzle both olive oil and sesame oil over the seasoned chicken and bake in the oven at 350 degrees Fahrenheit for 19 minutes. Once done, let the chicken rest till cool and chop it into bite sized pieces.
While the chicken is cooking chop up the carrots and any other veggies you desire or if you're bougee fresh onion. Frozen veggies also work.
Toss a generous pat of butter into the bottom of the pot on medium and once melted add the dried onion and carrots. Cook them until the carrots are soft but not so soft that they're mush. Al dente carrots??? Keep them moving so they don't burn, I ended adding some olive oil here, I think. DON'T add frozens here! WAIT! I'll tell you when, don't worry.
Once that is all cooked through, add the whole carton of chicken broth to the pot to heat through. Now you may want more soup than what that one carton will produce, but don't fret, all you have to do is add water and bouillon to taste and boom more banger soup. THIS here is where you should add frozen veggies.
In a separate microwavable container, pour in your egg noodles and cover with bouillon water so that the noodles are just beneath the water. microwave this in 1-minute bursts until the noodles are halfway cooked and then add the whole thing bouillon water and all to the pot.
Add the chopped chicken and heat through, here is where you should add the rice wine vinegar to taste and adjust the broth until you find it satisfactory.
BOOM Banger chicken noodle soup! This soup is so good that people will swear life debts to you, I'm not kidding I gave some to a passerby in the dorm and they swore fidelity. My roommate never liked oven baked chicken before this but after they actually texted their mom saying they had to try this method with the sesame oil at home.
