Chicken Noodle Soup
Hi guys! I can’t believe we are almost into the Spring season. It is still pretty chilly where I live and nothing warms up your body like a bowl of soup. Sean and I have soup at least once a week. It’s one of our favorite meals to make. A chunk of ciabatta with a hot bowl of soup is what I call comfort food. One of our favorite, go to recipes in Chicken Noodle Soup. I wanted to provide some easy recipes that we make on a regular basis. These are hardly anything you would see on the food network, but they taste great and are simple to follow. This recipe makes roughly 4 large bowls. We typically have a bowl each and, save the rest for the next day.
—Ingredients—
3 quarts chicken stock/broth
For a richer broth try chicken bone broth
2 cubes chicken bouillon
4-6 (depending on size) sliced carrots or make it even easier with a bag of pre-sliced carrots
4-6 (depending on size) diced celery stalks
1 large diced yellow or white onion
1 rounded tbsp diced garlic
1 tsp thyme
1 tsp parsley
4 bay leaves
Sprinkle of rosemary
Salt & pepper & garlic to taste
6-8 bone in chicken thighs
1 box of rotini pasta
—Cooking Directions—
Oil large skillet pot, cook chicken thighs skinned down till brown - about 8 minutes medium high heat.
Remove chicken thighs from pot. Let cool and remove skin.
Drain excess grease from pot leaving about 2 tbsp and sauté onions- about 5 minutes.
Add 1 tbsp diced garlic and sauté for 1 minute.
Add chicken stock, all vegetables & spices and bring to a boil.
Add chicken and bring back to a boil, reduce to simmer LOW- about 25-30 minutes.
Remove chicken from pot again & let cool
Remove bay leaves from pot
Remove chicken from bone and shred, add back to pot and serve over cooked rotini past
the key to not having soggy noodles is to cook pasta separately and leave slightly al dente.
Let me know if you try this and tell me what you think.
XO,
Charlene
