Tis the season of the common cold and when it strikes you will need a good chicken noodle soup recipe.

Ingredients for a family of four

6 chicken bone in chicken thighs

3 stalks of celery

1 cup of rainbow carrots 

1 onion

4-6 cloves of garlic

1 bag of egg noodles

2 bay leaves

1 tbsp oil

1 tbsp thyme

1 tbsp sweet basil

1 tbsp garlic powder

1 tsp sage

salt and pepper to taste

water

In a heavy pot add oil and chicken.  As the chicken browns, chop your celery, carrots, onion and garlic then add to pot and sauté on medium heat until vegetables are soft.  Next, add as much water as the pot can comfortably hold without boiling out when covered.  Bring to a boil and add bay leaves, thyme, basil, garlic powder and sage.  Let the mixture boil until chicken is cooked.  Taste your broth, add salt and pepper to taste.  Add more water and place the lid on the pot until the water boils, taste again.  This last taste will determine your final needs of salt.

It will taste very oily and thick.  You can then remove a portion of the stock and freeze for use in later dishes.  After removing what you will save, add more water to the thick stock you have left over in the pot until the taste is to your liking. Using a fork shred your chicken thighs and separate from the bone.  Bring to a boil with the bones in the soup (this adds flavor) then add egg noodles.  You can add as many or as few as you like.  Be sure to remember the noodles will soak up the water so the more noodles you add the less water you will have.  When your noodles are soft your meal is ready to eat!  Remove the bones and dinner is served!

Bon Appetite from Lisa’s Lane