It’s officially soup season and I couldn’t be happier! While I could do without the snow and ice we see so often in the Canadian winter months, there is little better than cozying up to a hot bowl of soup when it’s coming down outside. I can’t believe I’ve had this blog for 15 years and still have yet to post a Chicken Noodle Soup recipe. I promise you it has been worth the wait.
Ingredients:
5 skinless, boneless chicken thighs
5 ounces of your favourite short pasta
2 tablespoons butter
1 large onion, diced
2 large carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
3 sprigs fresh thyme
2 fresh bay leaves
8 cups chicken stock, plus more if necessary
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
1.) Place a large pot over medium heat and add butter. Add onions, celery, and carrots and cook until they start to soften, about 5 minutes.
2.) Add the garlic, thyme, and bay leaves. Stir and cook for 30 seconds.
3.) Add the chicken stock. Bring to a boil and then reduce to a simmer. Taste and add salt, if necessary.
4.) Add the chicken thighs, making sure they are entirely covered by the broth. Turn heat to medium-low and bring to a gentle simmer. Cook soup until chicken thighs are completely cooked through, 20 – 30 minutes. If at any time the broth gets low, add more and return to a gentle simmer.
5.) Remove the chicken thighs and place on cutting board.
6.) Add pasta into the soup and cook until done. The amount of time will depend on the type of pasta you are using.
7.) Using your hands or two forks, shred the chicken and place back into the soup. Continue cooking until chicken is warmed through, about 2 minutes.
8.) Add the parsley and stir. Taste and add more salt and pepper, if necessary.
9.) Serve and enjoy!