|4||cooked chicken thighs, skin removed|
|2||cooked chicken breast pieces,
|4||cups cassoulet mixture|
|6||cups chicken stock|
|Salt and pepper, to taste|
|5||ounces wide egg noodles|
|4||ounces pecorino romano cheese,
|Few sprigs fresh thyme (for garnish)|
1. Remove the chicken meat from the
thighs and breast pieces. Cut into bite-size pieces.
2. In a soup pot over medium heat, heat the cassoulet mixture with the extra chicken meat for 5 minutes, stirring often. Add the chicken stock, bay leaf, salt, and pepper. Bring to a boil.
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3. Add the egg noodles and simmer, stirring occasionally, for 10 minutes, or until tender. Remove the bay leaf and taste for seasoning. Add more salt and pepper, if you like.
4. Ladle into bowls and sprinkle with cheese. Garnish with thyme. Valerie Ryan