| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Thigh | 1 | Pound |
| Onion | 1/2 | Each |
| Carrot | 3-4 | Each |
| Celery | 2 | Stalk |
| Garlic | 2 | Clove |
| Butter | 2 | Tablespoon |
| Bay Leaf | 2 | Each |
| Fresh Thyme | 3 | Sprig |
| Chicken Stock or Broth | 8 | Cup |
| Egg Noodles | 5 | Ounce |
| Fresh Parsley | 2 | Teaspoon |
| Dried Rosemary | 1/8 | Teaspoon |
| Dried Sage | 1/8 | Teaspoon |
| Salt | ||
| Pepper |
| Ingredient | Quantity | Units |
|---|---|---|
| Better Than Bouillon |
Cooking Time:
Total Time: 2 Hours or Overnight
Prep Time: 10 Minutes
Cook time: 15 Minutes
Servings:
6
Instructions
Step 1: Prep
Chop carrots.
Chop onion.
Mince garlic.
Dice chicken thighs into bite-sized pieces.
Step 2: Saute Vegetables
Melt butter in a large pot or Dutch oven over medium heat.
Add:
- Onions
- Carrots
- Celery
Cook, stirring every few minutes until the vegetables begin to soften; 3 to 4 minutes.
Stir in:
- Garlic
- Bay Leaves
- Thyme
- Rosemary
- Sage
Cook, while stirring the garlic around the pan, for 1 minute.
Step 3: Add Stock
Pour in the chicken stock and bring to a low simmer.
Add Better than Bouillon (Optional)
Taste and adjust seasoning with salt and pepper.
Step 4: Cook Chicken
Saute chicken thighs in separate pan until browned and cooked through, 3-5 minutes.
Transfer the cooked chicken to a plate.
Step 5: Cook Noodles
Stir the noodles into soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
Slide the chicken into the pot.
Check for seasoning.
Adjust with more salt and pepper, as needed.
Stir in the parsley.
Step 6: Add Chicken to Soup
Slide the chicken into the pot.
Check for seasoning.
Adjust with more salt and pepper, as needed.
Stir in the parsley.
Step 6: Serve
Scoop soup into bowls and serve.