Good people and good food make all the difference.
Every Friday, the team at Lehi gets together for a home-cooked lunch using a cut of meat from the shop and other products, like our stocks and broths. It's a welcome chance to enjoy a good meal together after a long week.
This week's meal by Chef Kyle is a hearty chicken noodle soup, perfect for those long January days.
1 large sweet onion
2 celery hearts
1 lb baby carrots cut in half
4 chicken breasts
1 lb wide egg noodles
1 quart chicken broth
1 quart veggie broth
2 cups water
4 TBSP butter
4 TBSP extra virgin olive oil
1 TBSP Italian seasoning
1 TBSP Tony Chacheres seasoning
Dice both onion and celery to desired size. Cut carrots in half and set aside. Cube chicken to about 1 inch chunks and set aside.
In a medium size pot, add half the the oil and half the butter and cook chicken. Remove and add remaining oil and butter and cook onions and celery for 4 minutes. Add chicken, carrots, and all remaining ingredients except noodles.
Bring to a soft boil for 10 minutes then add the noodles and boil for another 8 minutes. Enjoy!