Hard Rock Cafe Homemade Chicken Noodle Soup

• 2 pounds skinless chicken breast fillets
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 cup diced onion (about 1/2 of a medium onion)
• 1 cup diced carrot (about 2 medium carrots, peeled)
• 1/2 cup diced celery (about 1 stalk)
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh parsley
• 3 cups wide egg noodles (dry)

1. 1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Saute chicken breasts for 10 to 15 minutes or until lightly browned on both sides and cooked through. Remove chicken from the skillet to a cutting board to cool a bit.
2. 2. Reduce heat to medium/low, add butter to skillet then toss in onion, carrot and celery. Slowly cook the veggies (sweat them) for 10 minutes, stirring often, or until carrots are beginning to soften.
3. 3. Chop the chicken, then dump all of it, plus the veggies, chicken broth, water, salt, pepper and parsley into a large soup pot. Bring soup to a boil then reduce heat and simmer for 10 minutes. Add noodles and simmer for an additional 15 minutes or until noodles are soft. Serve with a pinch of minced fresh parsley sprinkled on top.

chicken, vegetable oil, butter, onion, carrot, celery, chicken broth, water, salt, freshly ground black pepper, parsley, wide egg noodles

Taken from www.epicurious.com/recipes/member/views/hard-rock-cafe-homemade-chicken-noodle-soup-50013774 (may not work)