Recipe: Simple Chicken Noodle Soup

 Simple Chicken Noodle Soup

NOTE: I cook from the heart so these are estimated measurements. Feel free to add more or less and make it your own!

Ingredients

2 Boneless-Skinless Chicken Thighs 
4 Cups Unsalted Chicken Broth 
1 Onion
2 Celery Stalks
2 Carrots 
3 Garlic Cloves
Fresh Parsley 
3 to 4 Fresh Thyme Sprigs
1 Bay Leaf
Poultry Seasoning
Turmeric (Optional - for Color)
1/4 to 1/2 tsp Chicken Bouillon/Powdered Bone Broth (Optional - Adds a little extra flavor)
Salt
Pepper
Oil/Butter
Egg Noodles of Your Choice (I use wide egg noodles)

Directions

1) Cut the celery, onion, and carrots into bit-sized pieces, finely chop the parsley, and mince the garlic. Set aside. 

2) Cut your chicken thighs into small chunks. 

3) Put a pot on medium-high heat and add in 1 to 2 tbs of oil or butter. When the butter melts and oil is warmed, add in the chicken. (If you have leftover rotisserie chicken, you can use that instead. Just slightly re-heat in the pot).

4) Add some salt, pepper, chicken bouillon (Optional), and poultry seasoning to taste (Maybe 1/4 to 1/2 tsp or so of the poultry seasoning and bouillon. Don't be heavy handed because we don't want the seasoning to be too overpowering).

5) Once the chicken is almost completely cooked through, add in all the vegetables except for the garlic. (Garlic burns quickly so we want to put that in last).

6) Cook the vegetables until onions are slightly translucent, then add in your garlic and stir. Once the garlic becomes fragrant, add in the chicken broth and bring the pot to a boil.

7) As soon as the pot begins to boil, reduce the heat to medium-low or until the soup is at a nice simmer.

8) Add in your herbs and optional turmeric. (You can either add in the springs of thyme whole by tying them in a bunch, or you can remove the buds off the stems. We don't want the stems to remain in the pot.)

9) Cover and let the pot simmer until the carrots are soft. Stir occasionally.

10) While the pot is simmering, in a separate pot, cook your egg noodles according to the directions on the bag/box or preferred doneness. (Be sure to salt that pasta water!) Drain, rinse, and set aside. 

10) If you bunched the thyme remove the stems along with the bay leaf. 

11) Season to taste and add more herbs if needed. 

12) Put a serving of noodles in a bowl and ladle the soup over the noodles (I found that keeping the noodles separate prevents them from getting super soggy, especially when you go to reheat the soup the next day).

13) Garnish with chopped parsley and cracked pepper if you so desire. 

Enjoy and Feel Better Soon!!!

Love, 
Alexis