Winter weather chicken noodle soup. Sounds like a plan to me!
This blog post contains affiliate links & I may make a small commission from your purchase at no additional cost to you. Thank you for reading!
This is just a simple, regular chicken noodle soup. But everybody needs one and this one is mine (and my moms). And now yours!
As usual, I like to grate my veggies to deceive my family as much as possible. Next, don’t be afraid to add in some better than bullion for additional flavor if you need to (you’ll need to). I used homemade chicken stock because I had extra, but then topped the top off with water and then a spoonful of better than bouillon. You will need a LOT more liquid than you think. About a gallon total, maybe a little less.
Make sure you use boneless, skinless chicken thighs because they have way more flavor and will make the soup so much better. Also don’t tell Jacob because he prefers the breasts. *Smirks*
Take your chicken breasts out of the liquid 20 minutes before you’re ready to eat and let it rest on a cutting board for a few minutes. Meanwhile add cornstarch to the liquid a quarter cup at a time to let it thicken up, boil your egg noodles, and you’re almost done! Chop the chicken up, dump it back in the soup, add in the cooked noodles and serve!
Chicken Noodle Soup
Ingredients
2 lbs boneless, skinless chicken thighs
5+ cups chicken stock
1 large shallot, finely minced
5 celery stalks, grated
1 carrot, grated
½ stick butter
3 T. garlic powder
3 T. onion powder
3 T. dried oregano
3 T. dried parsley (optional)
1 tsp. cracked black pepper
1 tsp. celery salt (regular salt works fine)
1 C. cornstarch
1 large spoonful Better than Bouillon
1 bag egg noodles
Directions 1. Heat a large stockpot over medium-high heat and add the butter. Once melted, add the carrot, celery, and shallot and cook, stirring frequently for about 5 minutes. 2. Add the chicken thighs to the top of the veggies, add the seasonings, ant let cook, flipping the chicken occasionally, for 10 more minutes. 3. Turn the heat up to high, pour in the chicken stock and bring to a boil, then reduce to a low simmer and cover. Let cook for 30+ minutes. The chicken should be falling apart when it’s done. 4. Remove the chicken and let rest for a few minutes. Chop the chicken with a sharp knife. Turn heat up to high. 5. Add ½ C. cornstarch, stir, bring to a boil. Add ½ C. more cornstarch. Stir, let boil for 1-2 minutes, then reduce to a simmer. Add the chicken back in. Stirring, making sure it’s thickened. 6. Meanwhile, cook egg noodles as directed, and then add to the chicken.
Comments