Chicken Noodle Soup

---

A delicious, one-pot, easy recipe for a cold night in.
Or a hot night out. You can eat it whenever or wherever, I'm not your dad.

• Serves 2-3, depending on your stomachs.

• Skill Level: 2

• Spice Level: 1

---

Here’s what you need to make the thing:

• 1-3 tablespoon olive oil, divided

• 3 carrots,  trimmed, sliced in half lengthwise, and sliced thin. (Peel if you want less of the "Rustic" vibe.)

• 3 stalks celery, trimmed and, sliced thin

• 1/2 yellow onion, peeled and diced small

• 3 garlic cloves, minced

• 3c chicken broth, plus more if desired

• 135g wide egg noodles

• 455g chicken thighs

• .5c white wine (optional)

• .5c heavy cream

• 1 bay leaf

• 1/4 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

• 1/8 teaspoon dried oregano

• salt and pepper, to taste

---

Here’s how to make the thing:

For the chicken:

1. Preheat oven to 400°f

2. Line a baking sheet with aluminum foil

3. Place thighs on sheet and drizzle a small amount of olive oil.

4. Season with salt and pepper.

5. Using your hands, rub the oil, salt, and pepper all over the chicken.

6. Place in the oven for 15 minutes or until cooked through.

7. Use your favourite method to shred.

   1. I use the spreader attachment on my stand mixer.

8. Set aside for use in the soup.

   1. Can be mad a day ahead of time and refrigerated until time to add to the soup.

For the soup:

1. To a large dutch oven or stockpot, add oil and heat over medium-high heat to warm.

2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

3. Add the garlic and sauté for another 1 to 2 minutes.

4. Add white and let simmer until most of the liquid is cooked off.

5. Add the chicken broth, bay leaves, thyme, oregano, and bring to a boil. 

6. Add salt and pepper to taste.

7. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.

8. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.

9. Add the chicken and heavy cream. Bring to a boil and simmer for 1 to 2 minutes, or until chicken is warmed through.

10. Taste soup and add salt to taste.

11. Remove the bay leaf and serve immediately.

---

• Notes

  • A rotisserie chicken can be used instead of chicken thighs to save time.

    • Just be sure to shred it like Shawn White on the slopes!

  • Add a splash of lemon juice to liven things up, if desired.

  • Add as much garlic as your heart desires, I used 4 cloves one time even though this recipe says 3. My heart just felt like it needed a lil more vampire repellent that night.