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1
Salt the chicken thighs.
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2
Coat the bottom of a medium size pan with olive oil and heat on medium high. When oil is shimmery, add the chicken thighs and brown them on all sides.
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3
Remove the chicken and set aside.
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4
Add the onions and saute until just wilted.
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5
Add the carrots and celery and saute for a minutes.
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6
Add the parsley.
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7
Return the chicken to the pan and continue cooking with other ingredients.
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8
Add the wine and let is come to a boil, turn the heat down and simmer for about 5 minutes.
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9
Add the chicken stock and simmer for about 30 minutes.
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10
Add salt to taste.
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11
At this point, you may want to add the bouillion. It is a matter of taste. If the stock you used was not robust, you might need the bouillion.
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12
Add the noodles. I like to add the noodles uncooked and have them cook in the soup. Again, this is a matter of personal preference. By doing it this way, I think the noodles are tastier since they cook in the soup broth.
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13
Once noodles are cooked, soup is ready to serve. For us adults, add a handful of chopped parsley. Some might enjoy a squeeze of fresh lemon. Serve it with a thick slice of French baguette. Serves 4-6.
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14
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