They say chicken soup is for the soul.
Indeed, it is.
Nourishing, soothing, satisfying…
It’s also known as the “Jewish Penicillin.”
And, I do believe, it’s the very best when served from the pot of a fellow loving soul…
Whether that be Mom, Dad, friend, neighbor, or otherwise.
I simply love standing in the kitchen, ready to deliver a piping hot batch of homemade chicken noodle soup to those in need.
I’ll swoop up every opportunity.
And this time, a neighbor in need.
Ashley Sara to the rescue!
Hearty Chicken Noodle Soup
2 Tbs. butter
1/2 yellow onion, minced
1/2 cup celery, diced
1/2 cup carrots, diced
sea salt and lots of pepper
4 large bone-in, skin-on chicken thighs
2 quarts chicken stock
1 pkg. Grandma’s Egg Noodles (frozen in the market)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
In a large stock pot over medium heat, melt the butter. Add the onion, celery, and carrots to create a mirepoix. Season with plenty of salt and pepper and cook until all the veggies are glazed and beginning to soften.
Add the chicken thighs, skin side down. Brown and flip.
Add the chicken stock and bring to a boil. Cook for about 10 minutes, lowering the temperature to about medium heat.
Remove the chicken thighs from the mixture and peel off the skin, discarding.
Using two forks, shred the thigh meat and pull apart from the bone. Discard the bones.
Return the chicken meat to the pot, adding Grandma’s noodles (these really are the best unless you make your own from scratch).
Continue cooking for another 3-5 minutes.
Add the dried seasoning and any extra salt or pepper. Simmer for an additional 15-20 minutes.
The miracle is ready for delivery…