2304 Main Street Olde Towne Daphne

by Lindsey Schmieman November 10, 2021

This soup comes together quickly and almost effortlessly. It is an absolute go-to in my house on chilly evenings and is perfect for giving your spirit a little boost now that the sun is setting earlier! 

2 tablespoons butter (or olive oil)

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

Heaped tablespoon minced garlic (about 4 cloves)

2 bay leaves

3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

1 pound boneless, skinless chicken thighs (definitely recommend thighs)

8 cups reduced sodium chicken stock

5 ounces egg noodles (or pasta of choice; great gluten free too)

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Water or more stock if you prefer your soup more broth-y.

 

1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.

3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.

4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.

5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.

6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.

7. While the noodles cook, shred the chicken into strips or dice into cubes. Add the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

For a pop of additional flavor, feel free to squeeze a little lemon into your bowl or finish it with a dash of Worcestershire sauce. 

 




Lindsey Schmieman
Lindsey Schmieman

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