Spicy Chicken Noodle Stew

1. 1

   Heat 4 tablespoons of oil in the bottom of an 8-quart stockpot. Add the onions, carrots, garlic, and ginger. Saute over medium heat until the onions turn translucent.

2. 2

   Add the chicken thighs and cold water to cover the chicken by several inches (about 4 quarts of water or so). Add thyme sprigs, several generous pinches of kosher salt and a few grinds of black pepper.

3. 3

   Bring to a boil and then reduce to a simmer. Skim and discard any scum that comes to the top. Simmer until the meat is tender and falls off the bone about 1 - 1.5 hours. Transfer the chicken to a cutting board and, using two forks, shred the meat and discard the bones.

4. 4

   Remove the thyme sprigs and discard, then add the meat back to the pot along with the potatoes and simmer until the potatoes are fork tender, about 20 minutes.

5. 5

   Add green beans, noodles, and Tabasco to taste and simmer until the noodles are tender.

6. 6

   Serve in large bowls along with a slice of buttered whole grain bread if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.