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RECIPE 07

Chicken Noodle Soup

⏱ 1 HR 🍽 SERVES 5

Ingredients

  • 8 cups homemade bone broth
  • 2 Tbsp butter
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp fresh thyme or 1/2 tsp dried thyme
  • 2 lbs chicken breast or thighs
  • 5 ounces egg noodles
  • 1 cup heavy cream (optional)
  • 1 Tbsp yellow curry powder (optional)
  • Parmesan cheese, shredded
  • Italian parsley, minced
  • 1 Tbsp salt
  • Cracked black pepper to taste

Directions

  1. Melt butter in a Dutch oven over medium heat. Add onions, carrots, and celery. Cook until soft, stirring occasionally, 6 – 8 minutes.
  2. Stir in garlic and thyme. Cook until fragrant, about 1 minute.
  3. Pour bone broth into pot and bring to a low simmer. Add salt and pepper.
  4. Add chicken to the pot. Bring back up to a low simmer and cover pot with a lid. Cook until meat is cooked through over medium low heat – about 30 minutes.
  5. Transfer cooked chicken to a cutting board to cool. Once cool, shred the chicken by hand or with forks.
  6. Using an immersion blender, blend the softened vegetables in the pot until smooth.
  7. Stir in egg noodles and cook over low simmer until done (follow directions on package to cook al dente).
  8. Slide shredded chicken back into the pot once the noodles are done.
  9. If you want a creamier flavor, add heavy cream. If you want an earthier flavor, add curry. Combining both tastes fantastic.
  10. Serve with Parmesan cheese and parsley toppings and crusty sourdough bread on the side.