Ingredients
2 pounds chicken breast
1 medium to large onion
4 stalks celery
4 medium to large carrots
6 cloves garlic
1.5 tablespoon curry
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 teaspoons basil
1 teaspoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
2 teaspoon ground black pepper
1 teaspoon oregano
1 tablespoon extra virgin olive oil
14 cups chicken broth
.75 pound frozen egg noodles
Preparation
Mince onion and add with olive oil to large pot. Sweat onions until semi-translucent. Use medium, medium high heat.
Add thawed chicken to pot. Sprinkle with half a tablespoon of curry. Cook on medium heat for 10 minutes. Remove when cooked. Cut into desired sized pieces, half to one inch cubes, then set aside in fridge for later use.
Add chicken broth to pot. Turn up heat to medium high, high at this point.
Chop carrots (half inch cubes or so), chop celery (ribs halved, then chopped into one quarter inch widths). Chop veg on a slant.
Add garlic, bay leaf, cayenne pepper, turmeric, basil, parsley, garlic powder, onion powder, salt, pepper, oregano, and the rest of the curry.
Let carrots and celery cook in broth until almost cooked. Add noodles for last 20 minutes (however long the package states).
At the final 5 minutes or so of noodles cooking, add the chicken back in to heat up (chicken should be cooked thoroughly from second step).
On lowest heat, let simmer for about 5-10 minutes after the noodles are done.
