1. Vegetable Base: Melt 1 tablespoon of butter in a pan on medium heat. Combine the carrots, celery and onions in the pan. Saute the vegetable mixture for 10 minutes adding in the celery salt half way through cooking. 2. The Chicken & Stock: Melt 1 tablespoon of butter in a large pan on medium heat. Salt and pepper the tenderloins and place in the pan. Cook the chicken on each side for 5 minutes for a total of 10 minutes. Add 10 cups of water and reduce heat to low. Cover and simmer chicken for 10 minutes. Using tongs remove the chicken to a cutting board for cooling. Strain the stock through a wire mesh to remove any floating pieces. Combine the stock and vegetable mixture in a large soup pan. Dice the chicken into small bite size pieces and save for later. 3. The Soup: Add the bouillon to the soup and dissolve the mixture. Simmer covered for 30 minutes. Add in the egg noodles, chicken and snow peas; cook for another 10 minutes. Salt and pepper the soup to the desire taste. Remove head and add in the fresh cilantro. Allow to cool for 10 - 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
