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Fried Chicken Noodle Soup (Spicy Firecracker Version!)
MY KITCHEN LITTLE37Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 boneless skinless chicken breasts (halved crossways and cut into bite-sized pieces, see note)
- salt
- pepper
- 1 cup corn starch (plus extra as needed)
- canola oil (for frying and cooking)
- 2/3 cup frank (’s hot sauce, or something comparable)
- 1/4 cup brown sugar
- 3 Tbsp. honey
- 1/4 cup soy sauce
- 2 large carrots (sliced)
- 3 celery stalks (finely diced)
- 1 1/2 cups diced onion
- 2 tsp. chicken stock concentrate
- 1 Tbsp. poultry seasoning
- 2 tsp. chopped fresh thyme (optional)
- 3 garlic cloves (minced or grated)
- 6 cups chicken stock
- 4 boneless skinless chicken breasts
- 2 lb. popcorn chicken
- pepper (uncheckedSalt and, as needed)
- 3 egg whites (beaten)
- 1 cup corn starch (plus extra as needed)
- vegetable oil (or uncheckedCanola, for frying and cooking)
- 2/3 cup frank (’s hot sauce, or something comparable)
- 1/4 cup brown sugar
- 3 Tbsp. honey
- 1/4 cup soy sauce
- 2 large carrots (sliced)
- 3 celery stalks (finely diced)
- 1 1/2 cups diced onion
- 2 tsp. chicken stock concentrate
- 1 Tbsp. poultry seasoning
- 2 tsp. chopped fresh thyme (optional)
- 3 garlic cloves (minced or grated)
- 32 chicken stock (–ounces)
- 1/4 cup garlic and herb cheese spread (give or take)
- 12 oz. egg noodles (package of homestyle, regular egg noodles can be subbed)
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