Description
This brothy Chicken Noodle Soup is loaded with good ingredients and fine egg noodles. It’s perfect for someone who’s sick and wants a hot comforting soup with easy-to-swallow ingredients.
Ingredients
Units
Scale
- 10 to 11 chicken thighs, with skins
- 4 chicken bouillon cubes
- salt & pepper
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon dried thyme
- 1/4 cup unsalted butter
- 2 medium onions, diced
- 1 1/4 cups carrots, thinly sliced (I like to use baby carrots)
- 1 1/4 cups celery, diced
- 1 tablespoon minced garlic
- 9 ounces fine egg noodles, (about 3/4 of a 12 ounce bag)
Instructions
- Add the chicken thighs to a large pot. Add plenty of water, the bouillon cubes, and some salt & pepper. I start with 2 teaspoons of salt and a generous shake of pepper, the turmeric and thyme. Don’t add more salt until the chicken has cooked and you taste the broth. Bouillon cubes contain a lot of salt. Bring chicken to a boil over high heat. Reduce to medium heat, cover with a lid and simmer for at about 1 hour and 15 minutes until the chicken is cooked through and falls off the bone when you use prongs to pick up a piece of the chicken. Transfer the chicken to a bowl to cool. I place it in the freezer for about 10 minutes.
- Meantime, while the chicken is cooling, melt the butter in a large skillet over medium heat. Add the onions, carrots, celery. Saute’ until the onions are translucent and the carrots are fork tender. Add the garlic and cook for an additional 3 minutes. Transfer the mixture to the soup pot.
- Cook the noodles in a pot, according to package directions and drain. Then add them to the soup pot.
- Once the chicken has cooled, remove the skins, debone the chicken, and cut the chicken into bite size pieces. Return the chicken to the pot.
- Add additional broth to the pot if needed. Taste the broth and add additional salt & pepper to taste.
- Refrigerate leftovers for up to 5 days.
Notes
- This soup freezes beautifully.
- I recommend cutting the vegetables and chicken into very small pieces in this soup if you’re making it for someone who is sick.
- I use 3/4 of a bag of noodles when fixing this soup for someone sick. Sometimes I even use less. The more broth the better.