Chicken noodle soup is great for recovering from a cold and for warming up a chilly autumn or winter night. This recipe goes a lot easier if you can get boneless, skinless chicken thighs; otherwise, there’s an extra preparation step in the middle.
It’s fine to replace the vegetables with frozen soup or stew vegetables.
- 2-3 chicken thighs, preferably boneless and skinless
- 2 tsp oregano plus a pinch
- 1 tsp sage plus a pinch
- 1 tsp thyme plus a pinch
- 1-2 bay leaves, to taste
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup string beans, ends removed, chopped coarsely
- 1/2 medium onion, minced
- 3 cloves garlic, minced or pressed
- 6 cups chicken broth
- 6 oz dry egg noodles
- One 4qt crockpot
- One stirring spoon
- One cutting board
- One sharp chef’s or utility knife
- One garlic press (if pressing garlic)
- If you are using bone-in chicken thighs, let the crockpot do the work for you! See below.
- Put the chicken thighs and half of the spices into the crockpot. Set on high and cook for 2-3 hours.
- If you are using bone-in chicken thighs, remove the bones after the thighs have cooked for 2-3 hours. This will make getting the bones out much easier; they may even separate on their own.
- Once the bones are removed (if necessary), add the broth, the vegetables, and the rest of the spices.
- Reduce heat to low and cook for 2-3 more hours.
- About half an hour before serving, add the egg noodles, along with a pinch more of each spice, and stir well.
Well, I know what I’m making this weekend!
Questions or thoughts? Leave a comment!