Chicken Noodle Soup
Turns out that cold remedy business is legit! Spices like pepper and garlic along with hot steam aid congested sinuses, while salt can soothe your sore throat. Being sick sucks, but the mitigating effects of chicken noodle soup are one of its few silver linings. Also, it’s delicious! So don’t force yourself to wait for a head cold before indulging in some.
Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, my way of making it is absolutely easy, you can even make it tonight! The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off! It’s simmered in water, usually with various other ingredients.
Melt butter in a large skillet medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper.
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.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done.
While the noodles cook, shred the chicken into strips. Slide 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 hot.
Thanks as always, Rekah!
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