I like to make chicken noodle soup when I've been feeling under the weather. This can either be made with homemade chicken stock or pre-made stock. The recipe I use is a combination of various recipes from a few of my favorite blogs - The Kitchn and Pioneer Woman. This can be refrigerated for a few days. To freeze, set aside broth without noodles. When reheating, boil some fresh pasta. This is great to keep stored in the freezer for when a cold or flu hits.
Ingredients:
1 large yellow onion, peeled and diced
4 stalks celery, diced
3-4 large carrots, peeled and diced
2 cloves garlic, minced
1 1/2 pounds (about 6) chicken thighs, preferably bone-in
1 bay leaf
2 quarts (64 oz) chicken stock, homemade or store-bought
1/2 pound egg noodles
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon pepper
1/4 teaspoon ground thyme
2 teaspoons dried parsley flakes
Preparation:
1. Heat a teaspoon of olive oil over medium heat in the soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Add the garlic and stir.
2. Remove the skin from the chicken thighs, but leave the bone in. Move the vegetables to the edges of the pan and warm the remaining olive oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. Cook until the chicken is seared golden on both sides.
3. Add the bay leaf, turmeric, 1/2 teaspoon of salt, pepper, thyme, and parsley to the pot. Pour in broth. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.
4. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is al dente and the drain.
5. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon or tongs. Use two forks to pull the meat apart into shreds. Remove and discard any bones. It's ok if the meat is still a little pink in the middle at this point, as it will continue to cook.
6. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn't quite finished cooking, continue simmering until it has cooked through, about 10 minutes. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add additional salt and pepper to taste. Remove from heat and serve.
Ingredients:
1 large yellow onion, peeled and diced
4 stalks celery, diced
3-4 large carrots, peeled and diced
2 cloves garlic, minced
1 1/2 pounds (about 6) chicken thighs, preferably bone-in
1 bay leaf
2 quarts (64 oz) chicken stock, homemade or store-bought
1/2 pound egg noodles
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon pepper
1/4 teaspoon ground thyme
2 teaspoons dried parsley flakes
Preparation:
1. Heat a teaspoon of olive oil over medium heat in the soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Add the garlic and stir.
2. Remove the skin from the chicken thighs, but leave the bone in. Move the vegetables to the edges of the pan and warm the remaining olive oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. Cook until the chicken is seared golden on both sides.
3. Add the bay leaf, turmeric, 1/2 teaspoon of salt, pepper, thyme, and parsley to the pot. Pour in broth. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.
4. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is al dente and the drain.
5. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon or tongs. Use two forks to pull the meat apart into shreds. Remove and discard any bones. It's ok if the meat is still a little pink in the middle at this point, as it will continue to cook.
6. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn't quite finished cooking, continue simmering until it has cooked through, about 10 minutes. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add additional salt and pepper to taste. Remove from heat and serve.