Chunky Chicken Noodle Soup
While some sort of soup might sound like a recipe for disaster, this hearty dish is actually rather simple to make, making it the perfect first step into the world of healthy meals. Whether you’re new to stir-fries or you’re a seasoned veteran, this chicken noodle soup recipe is sure to satisfy.
Ingredients
- 3 lbs Boneless skinless chicken thighs
- 2 cups Celery finely chopped
- 2 cups Carrots finely chopped
- 1 Onion finely chopped
- 6 - 7 Garlic cloves
- 3 Large sprigs fresh thyme
- 96 oz Organic Chicken Stock
- 1/2 lb Gigli pasta
- Olive oil
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Use a sharp knife to cut chicken thighs into bite-size pieces. Add about 2 tablespoons of olive oil to a large stockpot or Dutch oven over medium heat.
- Season chicken with 1 teaspoon Kosher salt and a pinch of pepper, and add to the pot. Cook chicken until it is cooked through, this will only take a few minutes.
- Remove the chicken from the pan using a slotted spoon and put it into a bowl. In a pot, add oil and celery, carrots, onion, garlic, and thyme.
- The veggie mixture should be cooked until the onions have become translucent and the carrots are beginning to soften while still firm, about five minutes. Add 1 teaspoon of salt and another pinch of pepper to the veggies.
- Return the chicken to the pot with the chicken stock. Boil the soup over high heat.
- Add the pasta and cook following the package directions or until al dente.
- When ready, remove from heat and season with additional salt and pepper, if needed. Gently remove thyme stems with tongs. Transfer to bowls and serve with crusty bread.