Home-style Chicken Noodle Soup
A delicious and hearty soup, perfect for every cold and cold day.
Equipment
- large saucepan
Ingredients
- 4 chicken thighs bone and skin on
- ½ yellow onion sliced
- 1 carrot diced
- 1 celery diced
- 2 Tbsp vegeta
- salt and pepper to taste
- 6 cups water
- 6 oz egg noodles
- 3 Tbsp butter
- 1 dash magi or to taste
Instructions
- Add butter to your saucepan and allow it to start melting. Add your onion, celery, and carrot (see note) and cook until the onions are thoroughly cooked down. You would like to see a fond beginning to form in the bottom of the pan (the pan starts to turn brown, but not burnt/black). This is flavor and you want to have a lot of it.
- Add water to deglaze the pan. Add vegeta (a vegetable bouilion powder) and chicken. Add additional water if necessary to cover the chicken.
- Bring the water to a boil then reduce to a simmer. Cover and boil for at least one hour.
- While the soup is boiling, boil you egg noodles in a separate pot of water per package instructions. Strain and set aside.
- Once the soup has boiled for at least one hour, remove the chicken and separate the meat from the skin and bones. Cut the chicken into bite-sized pieces and add back to the soup (or save for other recipes).
- Salt and pepper the soup to taste. Add the dash of Magi if desired. Stir in noodles and serve.
Notes
- Regarding the onions, celery, and carrot - what you're really searching for here is mirepoix. This is a fancy term meaning 1 part celery, 1 part carrot, and 2 parts onion. Depending on the size of your onions and carrots, you may need to adjust to get the correct ratio.