Easy Chicken Noodle Soup
My sister Anna's secret to chicken noodle soup is in using chicken thighs. This soup is exactly what I imagine when I think of chicken noodle soup.
Serving: 8-10 bowls
Ingredients
3-4 chicken thighs, skins removed (bone-in or boneless), untrimmed
5 cups Chicken broth (we used low sodium)
10 cups water
Olive Oil to sauté veggies (do not use butter)
1 medium onion, finely chopped
3 medium carrots, (2 carrots grated, 1 carrot sliced into thin rings)
2 medium celery sticks, finely chopped (or thinly sliced if you prefer)
½ lb spiral pasta such as rotini
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash (or your favorite seasoning)
Salt to taste (we used sea salt)
Instructions
In a large soup pot, combine 10 cups water with 5 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil uncovered or partially covered 20 min (don't completely cover or water will be murky). Skim off any impurities that rise to the top. While chicken is cooking, continue to step 2.
Saute onion in 2 Tbsp olive oil (not butter - it clumps in the soup when refrigerated) over medium heat until golden then increase heat to med/high and add grated carrots, chopped celery sticks and more oil as needed. Saute, stirring often until soft and golden brown then add to the soup pot.
Add ½ lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at desired softness (I love super-soft, overcooked pasta in soups).
While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Finally add 3 Tbsp dill and remove from heat. Enjoy!
Notes
Cook's Tip: Have all of your ingredients prepped before you fire up your stove (chop your onions, grate & slice your carrots, chop your celery).
