My Chicken Noodle Soup

• μερίδες: 6

Υλικά

• 1-1.5 lb boneless skinless chicken thighs

• 2-5 tbsp unsalted butter

• onion powder + garlic powder

• 1 large yellow onion

• 4 large carrots

• 4-5 celery ribs

• 6 garlic cloves (minced)

• 225g of egg noodles (No Yolks brand)

For the broth:

• 1-1.5 tbsp (or more) minced ginger (from a jar)

• 1 tsp salt

• 1/2 tsp black pepper

• 2-3 tsp (or more) ground turmeric

• 8 ish cups chicken broth (Better Than Bouillon 1 tsp per 1 cup/8oz water)

Οδηγίες

melt abt 2 tablespoons of butter at the bottom of the soup pot on low heat

while butter is melting, season both sides of chicken thighs generously with garlic powder, onion powder, salt/pep

place chicken thighs in the pot, turn the heat up to low/medium and let them cook until they’re lightly browned on the outside, and internal temp is 165. make sure not to burn the butter, and try not to flip them over too much, we want there to be some chicken juices stuck to the bottom of the pot for the stock to deglaze later 😋

add more butter if it starts to get dry the sky is the limit

once the chicken is cooked remove it from the pot and put aside, shred it while the veggies cook

add the celery/onion/carrots/garlic to the pot with more butter if needed and sauté for like 7-10 mins until they’re soft and onions are translucent

add the salt/pepper/ginger/turmeric and cook for a few mins, you can start with less turmeric and ginger and then add more to taste as you cook the broth, measure with ur heart 🩷

add 8 cups of broth, put a lid on the pot and simmer for abt 20 min

after 20 mins is up, bring to a boil, add the noodles, and cook 10 mins or according to the instructions on the bag, when its 2 mins until theyre done add the chicken into the pot

if its not looking brothy enough you can add a cup or two of water or more chicken stock