Ingredients
- 1 pound of shredded chicken thighs
- 2 carrots diced
- 1 medium yellow onion diced
- 1 stalk of celery diced
- 2 tablespoons of flour
- 1 tablespoon of tumeric
- 1 tablespoon of Herbes de Provence
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1/2 cup white wine
- 6 cups of chicken stock
- 1 cup of wide egg noodles
- 1 egg, beaten
- Fresh thyme or flat leaf parley (Optional Garnish)
Instructions
- Melt butter in a large pan on medium high heat
- Add diced yellow onion, celery and carrots. Sauté and stir until softened. If the mixture is browning too quickly, turn down to medium heat.
- Add olive oil, stirring to coat the vegetables. Add a splash of chicken stock if it looks too dry.
- Add shredded chicken, salt, pepper, turmeric, Herbes de Provence, and flour. Stir to incorporate.
- Add white wine, scrapping the bottom of the pot. Let reduce for 5 minutes.
- Add chicken stock and bring to a boil, then reduce to simmer.
- When the soup is simmering, add egg noodles. Cook until soft.
- Finish by gently adding a beaten egg and stir until egg is cooked.
- Top with fresh thyme or parsley and serve.
Notes
The soup can remain on the stove on low for up to an hour.
Always taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Grilling, Stove top
- Cuisine: American