Three Step, Chicken Noodle Soup Recipe, KitchenAid
It’s that time of the year. Flu season. We always seem to catch something here that the kids bring home from school and there’s nothing better than Chicken Noodle Soup to soothe the soul and those dreaded sore throats. It’s always best to have a plan in place to combat winter illness. There are so many chicken noodle soup recipes on the world wide web but I don’t cook mine the traditional way. I use my KitchenAid 4-Quart Professional Cast Iron Dutch Oven, in the oven, and I don’t even have to dice my chicken. It shreds perfectly with a fork.
I only have a few KitchenAid products but I’m trying to build my collection up, little by little. I recently added a KitchenAid 4 Piece Ceramic Casserole Nesting Set to my collection and I am in love with it. I’ll do a recipe soon using those dishes. Today I want to show you how easy it is to cook using my cast iron dutch oven
KitchenAid 4 PC Nesting Set:
I make chicken and dumplings when I need to make enough for a LARGE crowd in my KitchenAid stock pot. I’ve been invited to a gathering the weekend after Thanksgiving and I plan to take turkey and dumplings as one of my dishes. I’ll post that recipe soon so please be sure to sign up for my newsletter on my sidebar.
Here is a little video review I made of my dutch oven and stock pot.
When anyone comes over and I’m using my KitchenAid dutch oven, they are amazed with it. Until I found it on their website, I didn’t know they had cast iron products. They have so many products I didn’t know about. The first time I fell in love with KitchenAid (and it truly was love at first site) was when my sister bought a stand mixer and my obsession has grown as I’ve added to my own little collection. I still don’t have the stand mixer but I hope to one day. I’m limited on space here but I would find a spot for it I’m sure, lol.
Recipe time. Sorry, I get a little chatty when I’m geeking out over companies and product I love.
Step one: Preheat oven 375.
3 boneless skinless chicken breasts
1 T meat tenderizer
3 teaspoons parsley
1 bay leaf
Salt & pepper
Combine all of the above ingredients in your dutch oven. If you don’t have a dutch oven, you might want to consider investing in a KitchenAid dutch oven. I wouldn’t trade anything for mine.
KitchenAid Dutch Oven:
Cover with lid, put in oven and set your timer for 2 hours.
Easy enough, right?
Use a fork to break up the chicken. It will be so tender, it should fall apart in front of your eyes.
Add 1 can cream of chicken soup
1 bag frozen carrots
1/2 bag large egg noodles
I love black pepper so I add a little more to mine after I stir.
Put the lid back on, place in oven and set your timer for 30 minutes. When the timer goes off, turn the oven off and leave in oven for 30 minutes longer.
It turns out perfect, every single time.
Visit Tabby’s Pantry to try her amazing Chicken and Rice Soup recipe. I’m really jealous of her pink cookware.