Chicken & Vegetable Soup with Fresh Herbs & Egg Noodles

By Foodiewife

I can't buy canned soup, because nothing compares to homemade chicken soup. Sure, everyone's mom makes chicken soup! I've made countless pots of chicken soup. I've come to the conclusion that when the chicken is seared and browned (as opposed to boiled in water, raw) that the broth has a richer flavor. I use chicken thighs, bone-in and skin on, which really pumps up the flavor and the chicken doesn't dry out as with white chicken breast. I also like to make a bouquet garni of fresh hersI ate two bowls of this soup, to help me get through a bout of that pre-cold feeling. Ah, chicken soup for the soul...

Ingredients

• 5 chicken thighs, bone-in, skin on
• 2-3 carrots, cut into 1/2" slices
• 2 celery stalks, sliced
• 1 large onion, peeled and chopped
• olive oil
• 1 pat unsalted butter
• 2 Bay leaves
• 8 cups water
• Bouquet garni* (wrapped herbs for flavor)
• 1-2 sprigs of fresh parsley
• 1 sprig oregano
• 1 sprin marjoram
• 2-3 sprigs fresh thyme
• Use any or all of these fresh herbs
• Optional: the center celery stalks with leaves are nice to add to a chicken stock, and can easily be removed if left whole. It adds extra flavor
• 1 package Egg noodles (I use Parpardelle)

Details

Servings 8
Preparation time 30mins
Cooking time 90mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Pat the chicken thighs dry and season with some coarse salt & cracked pepper.

Tie the fresh herb sprigs with kitchen twine.
If you have small celery stalks with leaves (the center part of the celery) tie those for added flavor. Once the chicken soup is ready, you can easily remove these with tongs.

In a Dutch Oven, heat about 1 Tbsp olive oil on high heat until it shimmers and is on the verge of smoking.

Add the chicken thighs and sear until a golden brown--about 5 minutes. (Cover with a splatter shield if you have one, but don't put a lid on the pot. Otherwise, it will just team and not allow the chicken to turn golden brown.)

Turn the chicken thighs over and sear until golden. Remove onto a plate and set aside.

Pour out the rendered chicken fat.

Add a small amount of olive oil and the pat of unsalted butter, until melted, on medium heat.

Add the chopped vegetables and lightly season with salt & pepper. Cook until tender, about 4-5 minutes.

Optional: Deglaze the pan of the flavorful brown bits with 2 oz. of white wine.

Add the chicken back into the pot and cover with 8 cups of water (or until the chicken and veggies are just covered).
Add the herbs, celery stalks and Bay leaves.

Bring to a boil, and then reduce the heat to low. Allow the soup to simmer for about one hour.

Remove the herb garni and celery stalks (if using) and the Bay leaves.

IMPORTANT: Taste! If the broth is lacking in chicken flavor, I buy low-sodium non-MSG chicken broth concentrate at Trader Joe's. Use a quality bouillon if necessary. Watch for sodium content! Season with additional salt, until your palate likes the flavor best.

If you are going to add egg noodles, undercook them a few minutes less than the package directions in boiling and salted water. Drain and rinse (to remove starch).

Remove the chicken and place on a cutting board. When the chicken has cooled, remove and discard the skins. Using two forks (I use disposable plastic gloves) pull the chicken off the bone, and return it to the chicken.

Add the par-cooked noodles. Garnish with more fresh parsley or chopped chives, if desired.

To your health!