Friday How to: Chicken Noodle Soup
I was feeling a little under the weather and craving a delicious chicken noodle soup, when I came across this gem over at The Kitchn. Mmmmm. Perfect, quickie recipe for when you’re sick and want warm soup belly! I made a couple of alterations, so here’s my version of this delicious soup.
1 large onion, peeled and diced
4 stalks celery, diced
3 carrots, peeled and diced
1-3 garlic cloves, to taste
1 1/2 pounds (about 6) chicken thighs, bone-in
1 bay leaf
4 – 8 cups of water.
2 cups of egg noodles or pasta
2 tablespoons of butter
1-3 teaspoons salt
large soup pot
Cook the Vegetables | Melt a tablespoon of butter over medium heat in the soup pot. Add the diced onions, celery and carrots with a bit of salt. Cook stirring occasionally until the vegetables start to soften (2-5 minutes). Clear a space in the middle of the pan and add the garlic and cook for about 30 seconds, then stir the garlic into the vegetables.
Sear the Chicken | Remove the chicken skin from the chicken thighs, but leave the bone in. Move the vegetables to the edges of the pan and warm the remaining tablespoon of butter in the middle of the pan. When the butter is melted, add the chicken thighs in a single layer. Sear them on both sides for about 3 minutes per side, or until they are golden.
Add the Broth and Simmer | Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in 4 cups of water, then bring to a simmer and reduce the heat to medium low and simmer for 30 minutes. The original recipe called for chicken broth, not water, but I don’t often have chicken broth around, so I used water and added a quarter teaspoon of powdered stock, which worked out okay. The chicken gives the soup enough flavor.
Shred the Chicken | Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It’s ok if the meat is still a little pink in the middle at this point.
Cook the Pasta | Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain.
Finish the Soup | Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn’t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional water. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.