Ingredients
- Boneless, skinless chicken breast (1 pound)
- Chicken broth or stock (8 cups)
- Wide egg noodles (6 ounces)
- Fresh garlic, minced (8 cloves)
- Carrots, peeled and sliced (2 medium)
- Olive oil (1 tablespoon)
- Juniper berries, lightly crushed (1 teaspoon)
- Dried thyme (1/2 teaspoon)
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and the lightly crushed juniper berries, sautéing for 1 minute until fragrant, being careful not to burn the garlic.
- Step 2: Add the sliced carrots and the chicken breasts to the pot, along with the dried thyme, salt, and black pepper. Cook for 3-5 minutes, turning the chicken once, until the chicken is lightly sealed.
- Step 3: Pour in the 8 cups of chicken broth/stock. Bring the liquid to a rolling boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Step 4: Remove the cooked chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup. If desired, you may strain out any remaining whole juniper berries at this point, though they may also be left for stronger flavor infusion.
- Step 5: Increase the heat to bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes), or until they are tender. Taste the broth and adjust seasoning with salt and pepper before serving hot.
Notes
- For best texture, store any leftover broth/chicken mixture separately from the cooked noodles; combine them just before reheating.
- To prevent the shredded chicken from drying out during reheating, warm the soup gently on the stovetop rather than using high microwave power, and add a splash of extra broth if needed.
- Enhance the earthy flavors by serving the soup with a generous squeeze of fresh lemon juice or a sprinkle of finely chopped flat-leaf parsley right before serving.
- Since juniper flavor is potent, taste the broth after 15 minutes of simmering; if the flavor is intense enough for your preference, remove the whole berries early to prevent the soup from becoming overly piney.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American