Weeknight Chicken Noodle Soup
WARNING - THIS MAKES A LOT OF SOUP!
Ingredients
6 boneless, skinless chicken thighs - fresh or frozen
4 tbsp unsalted butter
1 medium onion, diced
5 stalks of celery, diced
4 medium carrots, peeled and diced
8 cloves of garlic, minced
1/4 cup freshly chopped parsley
12 cups of water
6 oz. dried egg noodles - extra wide
2 tbsp Knorr chicken bouillon powder
1 tsp Lawry’s garlic salt w/ parsley
1/2 tsp ground black pepper
1/4 tsp ground turmeric
Salt, if needed
Directions
In a large, heavy-bottomed stock pot, melt the butter over medium heat. Add the onion, celery, and garlic salt. Sweat for about 3 minutes until the onions just start to become translucent around the edges. Add the carrots and the garlic next. Sweat for an additional two minutes.
Everything should look nice and glossy at this stage, but not browned.
Next, add the bouillon powder, turmeric, and black pepper. Stir for about 20 seconds to bloom the spices.
Add the water and the chicken thighs - they can even be frozen!
Bring to a boil. Skim off any unsightly foam (optional). Reduce the heat to medium-low and simmer, with the lid slightly ajar, for thirty-five minutes.
After thirty-five minutes, remove your chicken thighs, shred them into chunks, and return them to the pot.
Return the heat to medium-high so that your soup resumes a rapid boil. Add the egg noodles and cook for about 10 minutes - no al dente here, people.
Add the fresh parsley and serve.
Enjoy.
Optional changes - Instead of using Knorr bouillon powder, which contains MSG, you can substitute any other natural chicken bouillon or you can just replace the water with 3 quarts of chicken stock instead. You can also substitute Lawry’s garlic salt with plain salt, as it too contains MSG. Don’t be afraid to add more noodles. You can add up to 12 oz. before your soup becomes stewp. Use your heart here. Finally, feel free to brown the chicken before you sweat the veggies. This will deepen the flavor and make your soup a bit darker in color.
