CHICKEN NOODLE SOUP

Homemade chicken noodle soup

TEXT, STYLING + PHOTOGRAPHY KILEY CRUSE Chicken noodle soup is a tried-and-true comfort meal, and homemade noodles take it over the top. This version, also made with tender chicken thighs and fresh vegetables, will be a hit again and again.

INSTRUCTIONS

2 tablespoons butter 1 pound boneless, skinless chicken thighs ¾ cup celery stalks, diced ¾ cup carrots, peeled and sliced ½ cup yellow onion, diced ½ tablespoon dried thyme ½ tablespoon dried basil 1 teaspoon dried oregano 2 cloves garlic, minced 2 bay leaves ½ to 1 teaspoon salt ½ teaspoon black pepper 8-10 cups chicken stock 2 cups homemade egg noodles (See recipe on Page 38)

1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add it to the pot. Cook for 3 to 4 minutes on each side. 2. Remove the chicken from the pot. Add the celery, carrots and onion to the pot. Add the seasonings, and sauté for 3 minutes. Add the garlic and sauté for an additional minute. 3. Add 8 cups chicken stock to the pot, and bring to a boil. Return the chicken to the pot, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it. 4. Remove the chicken and bring back to a boil. Add the egg noodles (see note) and simmer for 10-12 minutes, or until tender. 5. When the chicken is cool enough to handle, shred it. When the noodles are done cooking, add the shredded chicken to the pot and serve. 6. If soup thickens too much after cooking the noodles, add additional stock to desired thickness.

Note: If you don’t want to make your own egg noodles, substitute 12 ounces frozen egg noodles.

Learn how to make your own egg noodles on Page 38!