Ingredients
Equipment
Method
- Start by placing the diced chicken breast, celery, carrots, and egg noodles into a large stockpot or Dutch Oven. The chicken will form the base, while the vegetables will add crunch and sweetness. Stir them together for an even distribution.
- Next, pour in the chicken broth (or water mixed with Vegeta Seasoning), ensuring that the ingredients are well covered. The broth will provide a hearty flavor and create the soup's foundation. Add the bay leaves and sprinkle in the dried thyme for an aromatic touch.
- Bring the mixture to a boil over medium heat. As the soup heats up, the flavors will meld together beautifully, filling your kitchen with a warm, inviting aroma. Keep an eye on it, ensuring it doesn’t boil over!
- Once boiling, reduce the heat and let it simmer for about 30 to 40 minutes. This allows the chicken to cook through and the vegetables to soften, absorbing all the delicious flavors.
- While the soup simmers, whisk the egg yolks in a separate bowl. This will add a lovely creaminess to your soup without using heavy cream.
- Now, ladle 1 cup of hot broth from the pot into the bowl with the whisked egg yolks and stir gently. This step tempers the egg yolks, preventing them from scrambling when added to the pot.
- Add one more cup of hot broth to the yolk mixture and stir again to combine. This will ensure a smooth addition to your soup. Now, we’re ready for the final step!
- Carefully pour the tempered egg yolk mixture back into the pot of soup, stirring well to blend everything together. This addition will create a lovely creamy texture.
- Finally, taste your soup for seasoning. If it needs a little more flavor, feel free to adjust with salt and pepper. Enjoy this bowl of warmth!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.