Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

2 Tbs. butter
1/2 yellow onion, minced
1/2 cup celery, diced
1/2 cup carrots, diced
sea salt and lots of pepper
4 large bone-in, skin-on chicken thighs
2 quarts chicken stock
1 pkg. Grandma’s Egg Noodles (frozen in the market)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme

 

In a large stock pot over medium heat, melt the butter. 

Add the onion, celery, and carrots to create a mirepoix. 

Season with plenty of salt and pepper and cook until all the veggies are glazed and beginning to soften.

Add the chicken thighs, skin side down. Brown and flip.

Add the chicken stock and bring to a boil. Cook for about 10 minutes, lowering the temperature to about medium heat.

Remove the chicken thighs from the mixture and peel off the skin, discarding. 
Using two forks, shred the thigh meat and pull it apart from the bone. 

Discard the bones.

Return the chicken meat to the pot, adding Grandma’s noodles (these really are the best unless you make your own from scratch).

Continue cooking for another 3-5 minutes.

Add the dried seasoning and any extra salt or pepper. Simmer for an additional 15-20 minutes.

 

The miracle is ready for delivery -