Chicken Noodle Soup
This is just a simple, old-fashioned chicken noodle soup recipe that hits the spot when it's cold or when you've got a cold. Adapted from MyRecipe's old-fashioned chicken noodle soup recipe, I've made a few minor changes, including the use of boneless dark meat (for easier prep) and the addition of garlic for more flavor and cold fighting power. I made this after getting home from work late last night, so it's definitely a busy weeknight-compatible meal and is so much better than the canned soups you might be used to.
Ingredients
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
2 cups carrot, sliced on the bias
2 cups celery celery, sliced on the bias
1 cup onion, chopped small
3-4 cloves of garlic, minced or pressed
6 ounces uncooked medium or wide egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Preparation
Combine the stock and chicken thighs in a small stock pot or large French oven over medium-high heat and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove chicken from the pot and let stand for 10 minutes. Chop meat into bite-sized pieces with a sharp chef's knife and set aside.
Add carrot, celery, onion, and garlic to the pot, cover and simmer for 10 minutes. Add egg noodles and simmer for 6 minutes, or until just becoming al dente. Add chicken back to the pot and season with salt and black pepper, to taste. Warm for 2 minutes longer, or until noodles and vegetables are tender.