3-4chicken breastsyou can use cooked chicken breasts, shredded chicken from a fryer chicken or you can even use chicken from a rotisserie chicken from the super market.
Chicken tips: Poaching
Place your chicken breasts in a large pan and cover with water until just covered. Put half an onion and celery in your pot along with a bay leaf, peppercorns, salt. Bring up to a boil and then turn heat down and simmer for about 20 minutes until just done. Cut into nice bite-size chunks.
Rotisserie chicken: buy one from the store, take the skin off and pull the meat off the bone shredding into bite-size pieces.
In a medium, stock-pot melt the butter and oil together until hot.
Add your vegetables, thyme, and bay leaf and stir until softened, about 5 minutes. Add your flour coating all your vegetables, this is going to aid in thickening your soup.
Stir and incorporate all the flour throughout… add your chicken stock. Stir until all incorporated, and bring to a full boil.
Let simmer for about 20 minutes. Add your cream and spaghetti noodles. Add your chicken pieces right before serving.
Your soup is ready when you are. Serve with either my Parker House rolls.