I had one very plump, boneless, skinless, chicken breast in the refrigerator and I was thinking about what I could do with it. At first I thought it would not be enough for a chicken noodle soup, but then I remembered that ubiquitous Campbell's Chicken Noodle Soup, with the tiny pieces of chicken. And I realized that, yes I can.
1 Tbsp. butter
1 large boneless, skinless chicken breast, chopped into small dice
1 onion, chopped
3 medium carrots, sliced
8-10 cloves garlic, sliced
8 cups soup stock, divided
6 fresh bay leaves (less if using dried)
8 oz. egg noodles
1/4 cup fresh parsley, chopped
Salt and freshly ground pepper, to taste
Melt butter and olive oil in a large pan. Add diced chicken and cook, stirring occasionally, until browned. Add onion and carrots, stirring for a couple more minutes. Add garlic and stir another minute or so. Add about a cup of the soup stock and deglaze the pan. Finally add about another 2 or 3 cups stock and the bay leaves. Simmer for about 30 to 40 minutes, until everything is very tender and flavorful.
Remove bay leaves, add remaining soup stock and bring to a boil. Add noodles and bring back to a boil. Reduce heat and simmer until noodles are desired tenderness. Just before serving, stir in parsley, and salt and pepper to taste.