This recipe assumes you have already prepared chicken breast. See Chicken Breast and Thighs – Sous Vide. I cook several flats of chicken at a time and freeze it to use later.
You could also grab an extra rotisserie chicken at a Sam’s or a Costco and pull the meat from the bone and freeze it in a plastic bag to use for recipes like this one. These are a great value and will save you a lot of work.
This recipe makes 4 quarts.
- 1 lb. bag of whole carrots (dried) (about 2/3 cup)
- 1 lb. bag of celery (dried) (about 2/3 cup)
- 1/2 cup dried, minced onion (was 1 cup)
- 1 1/4 teaspoon granulated garlic or garlic powder
- 1.5 Tablespoons salt
- 2 teaspoons black pepper
- 1 Tablespoon Randy’s Poultry Rub
- 48 oz. water
- 48 oz. chicken broth
- 2 lbs chicken breast (cooked and shredded or diced)
- NOTE: Prepare chicken as described above. The rub adds flavor to the soup. If you use unflavored (canned) chicken, please add Randy’s Poultry Rub or the same ratio of ingredients to taste.
- Bring water to a low boil in a large stockpot.
- Add the dry ingredients.
- Reduce heat to simmer and cover the pot with a lid.
- Simmer, stirring occasionally for 30 minutes.
- Add the chicken broth and heat to a rolling boil.
- Add noodles (optional) and cook until noodles are done.
- Add about 3 cups of pre-cooked chicken with broth (optional).
- Heat uncovered until hot.