Classic Chicken Noodle Soup with Salt & Vinegar Kettle Chips
INGREDIENTS
For the Soup:
- 2 tablespoons butter
- 2 medium carrots, diced
- 2 medium stalks of celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breast (or thighs)
- 1 (12-ounce) bag of extra-wide egg noodles
- 1/2 lemon juiced, or more, to taste
- Fresh dill and salt & vinegar potato chips as garnish
For the Salt & Vinegar Potato Chips:
- 2 lbs russet potatoes
- 2 cups distilled white vinegar
- 2 tablespoons Badia's Vinegar & Sea Salt Seasoning
- 4-5 cups vegetable oil
INSTRUCTIONS
For the Soup:
- Heat the butter until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, salt, and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 7 minutes.
- Add the garlic and oregano and cook until fragrant, about 1 minute. Add the stock and chicken and boil on low heat for 20 minutes or until chicken is cooked through. Remove chicken and shred.
- Add the noodles and cook for 6 minutes, then add the shredded chicken and cook for about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, and if the soup is too thick for your liking, add 1-2 more cups of chicken broth.
- Serve topped with your favorite salt & vinegar potato chips and fresh dill.
For the Salt & Vinegar Potato Chips:
- Clean and peel potatoes. Slice at the lowest setting possible on a mandolin over a large bowl. Add 2 cups of vinegar and then add cold water to the bowl until it covers the potatoes and then add some ice. Let sit for 30 to 60 minutes.
- Meanwhile, line a large baking dish with a clean kitchen towel and have paper towels ready.
- Once the potatoes have soaked, drain into a colander and give a quick rinse. Shake off excess water.
- Add potato slices to the towel-lined baking dish in a single layer and then blot dry before adding more in another layer and patting dry with paper towels. You can also line in layers of potatoes, paper towels/kitchen towels.
- Meanwhile, heat 4-5 cups of vegetable oil in a saute pan until it reaches at least 350 degrees and up to 365 degrees. Use an instant-read thermometer, or use the wooden spoon test.
- Add potato slices to hot oil and let fry for 2 minutes on one side and then turn to finish on the other side, until golden and crispy.
- Remove from the pan with a slotted spoon onto a paper towel-lined plate. Sprinkle with vinegar and salt seasoning on one side and then turn the chips and sprinkle on the other side. Let cool on a single layer on a plate.
- Transfer to a larger plate or platter and serve! Or store in an airtight container for 1-2 weeks.
