Feel Better Chicken Noodle Soup Recipe

Name: Feel Better Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone in chicken thighs; Italian parsley; onion; celery choose some that have lots of leaves in the middle...not just stalks; bouquet Herb, create this using cheesecloth..or if you don't have it, I used a coffee filter and tied it off: 1 bay leaf, 1 tsp dried thyme, 4 whole cloves or allspice berries, 3 large cloves of sm…; 2 boxes low sodium chicken broth or chicken bouillon cubes; French vermouth; dry white wine; carrots baby or sliced; peas; spinach ..if you like it; egg noodles

Servings: persons

8 bone in chicken thighs
Italian parsley
onion
celery choose some that have lots of leaves in the middle...not just stalks
bouquet Herb, create this using cheesecloth..or if you don't have it, I used a coffee filter and tied it off: 1 bay leaf, 1 tsp dried thyme, 4 whole cloves or allspice berries, 3 large cloves of smashed unpeeled garlic
2 boxes low sodium chicken broth or chicken bouillon cubes
French vermouth
dry white wine
carrots baby or sliced
peas
spinach ..if you like it
egg noodles

1
I trim a bit of the fat off the thighs and place them in a large sauce pot. I peel the onion and halve it and add that to the pot. I take a hand full of parsley (trimming the ends a bit) and throw that in. Then I cut all the leaves from the celery along with two or three stalks halved and throw that in. Add the herb bouquet as well. Lastly, I add water to cover all ingredients to about an inch or so over. Bring to a boil and then let simmer at least an hour and a half to two hours (may need more)...the chicken should fall off the bone when removed. You may want to season with some salt and pepper.
2
Once chicken is ready, remove all ingredients placing the chicken on a cutting board and discarding all the rest. Remove the skins and any extra fat and shred the chicken.
3
Prep for soup:
4
Add chicken back to soup. Pour in both boxes of chicken broth and a cup to a cup and a half of the wine.
5
I use baby carrots and just toss in a couple of handfuls (more or less depending on your taste) I mince up some celery (don't care for large chunks) and toss that in. I let this simmer till the carrots are tender. During this time I also add additional seasoning to my taste...usually some garlic powder, a bit of dried thyme, some pepper. Just before serving I add a cup or two of frozen peas. Cook till warm and serve over egg noodles. For the husband and I, we spice it up with some red pepper flakes. And of course, some crusty bread for dipping.
6
(most people add potatoes, however, my husband is not a fan so I leave them out. If you want to use them, add them before adding the carrots. When they are almost tender, then throw the carrots in.)

437

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 bone in chicken thighs, Italian parsley, onion, celery choose some that have lots of leaves in the middle...not just stalks, and more.

Yes, Feel Better Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feel Better Chicken Noodle Soup

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