This website contains alcohol and is only suitable for those 21 years or older. Click Enter only if you are at least 21 years of age.
or ExitThis 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.
Comments will be approved before showing up.
We are honored to have been one of the very few independent retail wine stores to be allocated a bottle of the 2020 Domaine de la Romanée-Conti ÉCHÉZEAUX...
Domaine de la Romanée-Conti wines are some of the most expensive in the world! It is a combination of three factors: very high quality, reputation and exclusivity, and consequently supply and demand.
Lindsey Schmieman
Author