Homemade Chicken Soup
- 3-4 chicken thighs, skins removed (bone-in or boneless), untrimmed
- 8 cups Chicken broth
- 7 cups water
- Olive Oil to sauté veggies (do not use butter)
- 1 medium onion
- 5 cloves of garlic
- 2 to 3 sprigs of fresh thyme, then an additional 2-3 sprigs of fresh thyme (leaves only)
- 1 bunch parsley
- 5 medium carrots
- 3 medium celery sticks
- 1/2 lb egg linguine
- Fresh ground pepper
1. In a large soup pot, combine 7 cups water with 8 cups chicken broth and 1 Tbsp salt. Bring to a boil then add chicken thighs and boil uncovered or partially covered 20 min (don’t completely cover or water will be murky). Skim off any impurities that rise to the top. While chicken is cooking, continue to step 2.
2. In a large skillet sweat onions in 2 Tbsp olive oil (not butter – it clumps in the soup when refrigerated) over medium heat until slightly soft, then add carrots, celery and garlic. If anything is starting to brown, add more oil. Cook for a couple minutes until softened then add to soup once step one is complete and heat has been reduced to a simmer.
3. After about 20 minutes, check the chicken to ensure it is soft and falling apart. Remove the chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily.
4. Add 1/2 pound of egg noodles to the pot, set timer for 3 minutes.
5. During this time, chop up a handful of fresh parsley and remove the leaves from 2-3 springs of thyme.
6. When the 3 minutes is complete, remove from heat, add shredded chicken and fresh parsley and thyme, along with fresh cracked pepper. Stir and taste, add salt if needed. Serve.