CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

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Soup for the soul! 

 

Being sick STINKS - I have had a heck of a cold/flu mixture this month and boy did it kick my butt.  I decided that I needed to make something delicious that my stomach could handle, my taste buds enjoyed, and warmed my body - AKA chicken soup! 

My cozy, homey, stay-home-from-school soup! Below is my recipe, with a bit more umami flavor, and NO SOGGY NOODS! 

 

Ingredients:

  • 1.5 cup of carrots, onions, celery, leeks

  • 4 chicken thighs 

  • Two containers of stock, chicken or vegetable

  • 2 bay leaves
  • 1 Teaspoon of thyme
  • 1 teaspoon rosemary
  • 1 teaspoon tarragon
  • 5 cloves of garlic
  • 1 teaspoon lemon zest
  • 3 tablespoons of soy sauce 
  • 1 cup of water 

How to:

  • Brown skinless chicken thighs in bottom of Dutch oven 3/4 min each side on medium 

  • Add chopped vegetable selection and let sautéed in the fat that the chicken let out 
  • Once bottom is deflazed and vegetables have softened but haven't browned 
  • Add all chicken stock & one cup of water 
  • Add soy sauce for a little extra umami flavor 
  • Bring to a simmer 
  • Add in bay leaves, thyme, Rosemary, Tarragon, cloves of garlic, lemon zest 
  • Once everything is simmering add in cooked chicken thighs and reduce heat to low - until chicken thighs are cooked so roughly 20 minutes but definitely depends on the thickness of chicken thighs 
  • Cover and simmer until chicken is done 
  • Remove chicken and tear it apart however you enjoy it in your soup, I like thicker chunks personally
  • Separately, cook your noodles until right before al dente (they will continue to cook in the soup)
  • Add in shredded chicken, noodles, and lemon zest, pink salt and fresh ground pepper to top it off!
  • VOILA! 
8 INGREDIENT POTATO & LEEK SOUP

8 INGREDIENT POTATO & LEEK SOUP