Chicken Noodle Soup

There’s nothing quite as comforting as a classic chicken noodle soup. Something about it just takes us to a place where we feel warm and loved. I think there’s a huge nostalgic element to it as well and overall it’s just a really tasty soup for all ages.

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Serves: 8

Time: 100 minutes

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Ingredients

• 8 Bone-In Chicken Thighs

• 2 Large Carrots

• 2 Celery Stalks

• 5 Garlic Cloves

• 2 Yellow Onion

• 3 Bay Leaves

• 1.5 tbsp Salt

• 1 tsp Whole Black Peppercorns

• 1 tsp Black Pepper (Grinded)

• 1 Pack Egg Noodles

• 1 cup Cilantro

• 1 Lemon

• 3 tbsp Olive Oil

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Instructions

Get a large pot on high heat for two minutes then drop to medium. Add the chicken thighs in batches skin side down and sear until golden brown. Flip the chicken and place all thighs in the pot. Add a peeled yellow onion, 1 carrot, 1 celery stalk, bay leaves, 1 tbsp salt, the whole black peppercorns, and 8 cups of water. Bring to a light boil, cover, and simmer for 1 hour. Then uncover, remove and shred the chicken, and strain the broth.

Dice the other yellow onion, carrot, celery, and garlic. Get a new pot on high heat for two minutes, add 1 tbsp of olive oil and saute the diced veggies for 5 minutes until soft. Add 0.5 tbsp salt and 1 tsp black pepper and mix well.

Add the strained broth and shredded chicken, bring to a simmer, cover, and let it ride for 20 minutes. Add the egg noodles two minutes before the soup is done simmering.

Plate and garnish with fresh cilantro and lemon juice and enjoy

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