Categories: Meals
Ingredients
- 6 Boneless, Skinless Chicken Thighs
- 6 Ounces Curly Egg Noodles
- 4 Slices Pullman Loaf Bread
- 4 Slices Swiss Cheese
- 2 Carrots
- 2 Stalks Celery
- 1 Purple Top Turnip
- 1 Yellow Onion
- 1 Bunch Thyme
- 3 Tablespoons Chicken Demi-Glace
Directions
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Wash and dry the fresh produce. Peel and small dice the onion and turnip. Peel the carrots and slice into ΒΌ-inch-thick rounds. Small dice the celery. Pick the thyme leaves off the stems; discard the stems and finely chop the leaves. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a dish. Thoroughly wash your hands, knife and cutting board after handling the chicken.
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In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, turnip, carrots and celery; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and fragrant.
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While the vegetables cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped chicken; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Drain off and discard any drippings; transfer the cooked chicken to the pot of vegetables. Wipe out the pan.
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To the pot of vegetables and chicken, add the demi-glace, half the thyme and 7 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, occasionally spooning off and discarding any foam from the surface of the soup, 6 to 8 minutes, or until the liquid is slightly reduced in volume.
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Add the noodles to the pot of soup; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the noodles are tender; season with salt and pepper to taste. Divide between 4 bowls and set aside in a warm place.
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While the noodles cook, place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices. In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 2 to 4 minutes per side, or until golden brown and crispy. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board; cut into quarters. Transfer to a serving dish. Garnish the bowls of finished soup with the remaining thyme. Enjoy!