Page 14 - SCMHCC Holiday Favorites Cookbook

CHICKEN NOODLE SOUP

From the Kitchen of Chelsea Nguyen

Ingredients:

2 Tbsp. butter, chicken fat, or olive oil
1 large onion, chopped

2 carrots, chopped
2 stalks celery, chopped

4 cloves garlic
2 bay leaves

3 sprigs fresh thyme
1 lb. skinless, boneless chicken thighs
8 cups chicken stock

5 oz. egg noodles
Salt and pepper, to taste

¼ cup fresh parsley, finely chopped

Directions:
Melt butter in large pot over medium heat. Add onions, carrots, and celery

Cook until softened, about 5-6 minutes
Stir in garlic, bay leaves, and thyme

Cook, while stirring, for about 1 minute
Pour in chicken stock and bring to simmer
Taste and adjust seasoning with salt and pepper

Submerge chicken thighs into broth
Bring soup back to a low simmer and partially cover with a lid

Cook, stirring occasionally, for about 20 minutes (until thighs are cooked through)
Transfer cooked chicken to a plate

Stir in noodles and cook until done (about 6-10 minutes)
Shred chicken and add back into pot. Add parsley, season to taste, and serve

Notes: Thyme conversion: ½ tsp. dried thyme