Chicken Noodle Soup

My first blog post of the new year was never going to be a recipe. Shoot, I have never even thought of sharing a recipe here before today! But with temperatures in the teens and wind chills near and below zero all I can think of is this warm, delicious soup. Plus it’s cold and flu season and many folks still believe in the healing power of chicken soup.

PS. I’m just incredibly proud of myself for learning to cook it from scratch in 2013! I feel so accomplished! And this is easy so you should try it. If I can do it you can do it!


*Note: I don’t have a giant stock pot, but two rather large pots. This is probably a double recipe but it lasts us all week for lunches.*

8 Chicken thighs, skin on and bone-in
1 lb carrots
1 bunch? of celery
2 medium onions (yellow or white)
6 cloves garlic
1 package of fresh sage
1 package of fresh bay leaves
Kosher salt
Black pepper
2 packages Amish egg noodles (any kind will do)
2 or 3 TBS of oil

First I chop everything that needs chopping and put into 2 bowls (one for each pot)
Chop the onions and celery (half in each bowl)
Mince the garlic (half in each bowl)
Chop the carrots (half for one pot, half for the other separate from the onions and celery)
Liberally salt and pepper the chicken thighs

In each pot heat a couple tablespoons of oil, then dump in the onions, celery and garlic to saute for few minutes. You want these to soften a bit but not turn brown.

Next place the chicken skin side down to brown for about 5 minutes. Yes, it smells amazing right now.

Pour water into each pot. You want it to completely cover the chicken and then some because you will be adding noodles later and the water cooks out a bit. (If some of the water cooks out just add a bit more)

Add carrots to the water. I put 3 bay leaves into each pot and 3 or 4 sage leaves into each pot. Add salt if desired.

Once boiling cook for 45-50 minutes.

Remove chicken from pots. Add noodles. While noodles are cooking remove the skin from the chicken. Shred the meat off the bone and place meat back into pots.

Serve when the noodles are finished cooking.

So very delicious. So very easy. So very sorry I don’t have pictures. I didn’t really cook this today, but it’s all I can think about. The next time I cook this I’ll take a few pictures and add them.

What’s your favorite winter time feel-good meal?