I have been traveling so much lately, and one thing I always crave after a trip is chicken noodle soup! Between the airplanes being dry, not drinking enough water, and consuming a little too much wine – chicken noodle soup truly does feel healing. Last night before I left the airport I ordered all the groceries I would need for this cozy soup. I have been experimenting with my recipe lately and I really love how today’s turned out! It’s really easy to make with minimal clean up!
Prep Time: 20 min
Cook Time: 1 hour
Total Time: 1 hours and 20 minutes
Ingredients:
• 2 tablespoons of olive oil
• 1.5 lbs of boneless chicken thighs (or chicken breast)
• 1 tsp of salt
• 1 tsp of pepper
• 1 tsp of Italian seasoning
• 1 yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stocks, chopped
• 1 clove of garlic, chopped
• 64 oz of chicken broth
• 3 whole bay leaves
• 1/2 tsp of thyme, chopped (I like fresh thyme)
• 1 tsp of chives, chopped (I like fresh chives)
• 1 tsp of red pepper flakes
• 1 tsp of salt
• 1 tsp of pepper
• 1 tsp of paprika
• 1 tsp of garlic salt
• Noodles of Choice
Optional Toppings:
• Parsley
• Grilled Cheese
• Biscuits
• Crackers
Steps:
- Cut & prep all vegetables & herbs.
- Coat boneless chicken thighs in avocado oil, salt, pepper, and Italian seasoning (I also trim some of the fat).
- In a dutch oven on medium heat, sear each side of the chicken (about 3 minutes per side, the chicken will finish cooking in the broth in step seven). Then remove meat and set aside on a cutting board.
- Add onions, carrots, and celery to the same pot with a splash of chicken broth. Sauté vegetable mix for 5 minutes, scraping the bottom of the dutch oven with a wooden spoon to release all the flavor leftover from the chicken. Vegetables should be soft and the onions should begin getting transparent.
- Add in garlic and sauté for an additional 2 minutes.
- Add in all seasoning, thyme, chives, bay leaves, and the remainder of the chicken broth. Bring to a boil.
- Cut the chicken thighs into bite-size pieces and add to the boiling water. Immediately bring down to a simmer for at least 30 minutes or until ready to serve (it gets better with time)!
- Before serving, I cook my noodles in a separate pot following the package’s instructions (I am gluten free and my husband is not). You are welcome to add your noodles directly into your dutch oven, keep in mind they will soak up some of your liquid!
- Serve with your favorite toppings!
Wine Pairing:
I did not pair wine with this soup because I made it after a weekend of indulgence. However, if you are looking for a great wine to pair with a cozy soup, I highly recommend a light bodied red (such as a pinot noir). I love La Crema Pinot Noir or Belle Glos Pinot Noir! Bonus points is you chill your red. So cozy!
xoxo,
Lauren Emily Wiltse
Copyright © 2023 dailydoseofcharm.com
