If you don't have a favorite recipe for Chicken Noodle Soup - I recommend this one. I made it up today and it was pretty darn good (if I don't say so myself!). I'd love to hear your thoughts on it if you do make the soup. I don't make up very many of my own recipes and I enjoy the feedback. This is a great recipe for Sunday because it takes a while to do it properly. Give yourself at least three hours, although that's not all active time.
I hope you enjoy!
Amanda's Chicken Soup
Ingredients:
Olive Oil
1 sweet onion, diced
2-3 medium carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, chopped
6 chicken thighs, bone-in
fresh thyme leaves, about 2 tablespoons
4 cups chicken stock
6 cups water
1/2 bag egg noodles
Salt and Pepper to taste
Fresh dill and lemon juice for garnish.
Instructions:
Heat olive oil in a large pot over medium heat, saute onion, carrot, celery and garlic until softened - about 5-10 minutes. Add whole chicken thighs, chicken stock, water and thyme. Bring to a boil and then reduce to a simmer. Simmer for about an hour and then transfer chicken thighs to a plate. Turn off heat and let broth come to room temp while the chicken cools. After broth has come to room temp (takes about an hour) skim fat off top. Tear chicken off the bone, removing any chunks of fat, and add the meat back into the pot of broth. Bring to a boil and then add noodles. Boil until noodles are cooked through. Garnish each bowl with fresh, chopped dill and a sprinkle of fresh lemon juice.
Makes about 12 servings.
Ingredients:
Olive Oil
1 sweet onion, diced
2-3 medium carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, chopped
6 chicken thighs, bone-in
fresh thyme leaves, about 2 tablespoons
4 cups chicken stock
6 cups water
1/2 bag egg noodles
Salt and Pepper to taste
Fresh dill and lemon juice for garnish.
Instructions:
Heat olive oil in a large pot over medium heat, saute onion, carrot, celery and garlic until softened - about 5-10 minutes. Add whole chicken thighs, chicken stock, water and thyme. Bring to a boil and then reduce to a simmer. Simmer for about an hour and then transfer chicken thighs to a plate. Turn off heat and let broth come to room temp while the chicken cools. After broth has come to room temp (takes about an hour) skim fat off top. Tear chicken off the bone, removing any chunks of fat, and add the meat back into the pot of broth. Bring to a boil and then add noodles. Boil until noodles are cooked through. Garnish each bowl with fresh, chopped dill and a sprinkle of fresh lemon juice.
Makes about 12 servings.
