• Hearty Chicken Soup


    Thank you to Elizabeth from our Facebook community for sharing this wonderful homey soup!

    From Curtis Stone


    • 4 cups chicken stock
    • 2 cups chicken breast, cut into bite-size pieces
    • 2 carrots, medium dice
    • 2 celery stocks, medium dice
    • 1 onion, medium dice
    • 1 leek (white part only), medium dice
    • 1 clove garlic, chopped fine
    • 2 sprigs fresh thyme
    • 1/2 pound egg noodles

    Bring the chicken stock up to a simmer in a large saucepot.

    Heat a large sauté pan over medium-high heat and add 1 tablespoon of oil.

    Season the chicken with salt and pepper and sauté in the pan for 4 to 5 minutes, or until light golden brown but not cooked through.

    Remove chicken from the pan and add remaining oil.

    Sweat the vegetables with the thyme for 5 minutes or until fragrant and almost tender.

    Add the vegetables and chicken to the stock and simmer until the vegetables are tender and the chicken is cooked through, about 6 to 7 minutes.

    Skim any oil from the top of the soup while it is cooking.

    While the soup is simmering, cook the pasta in a separate pot of boiling salted water until al dente.

    Strain the pasta and add to the chicken stock.

    Remove the thyme; stir well and season to taste with salt and pepper.

    Ladle the soup into a bowl and enjoy.

    Keep the leftover soup in the refrigerator for up to 2 days.

    Makes 4 servings

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