Delicious Chicken Noodle Soup
Nothing like a warm bowl of soup on a rainy day! If I feel gross, this is my go-to comfort soup. Toast some bread and add our garlic buter for double the flavor.
Ingredients
- 4-5 Chicken Thighs (brined)
- 4 cups Water
- 7 cups Chicken Broth
- 2 tsp Spice Slayer (All purpose blend)
- 2 tbsp Avocado Oil
- 1 Onion (chopped)
- 3 Carrots (shredded)
- 2 stalks Celery (diced)
- 2 1/2 cups Noodles of choice (egg noodles are my preference)
- 2 cups Frozen Corn
- 4 tbsp Butter
- 1/3 cup Flour
- 1/2 cup Half and Half or Milk
- 2 tbsp Dried or Fresh Dill
- Salt FL (optional finishing salt)
Instructions
- Brine Chicken thighs. Add water, stock, and 1/2 tbsp salt to large pot on high heat. Once boiling, add brined chicken and cook for 20 minutes.
- In a saucepan, add chopped onions with avocado oil and sauté for 5 minutes. Add carrots and celery stirring often for 8-10 minutes until soft.
- Skim the top of the chicken pot to remove excess drippage and take out chicken thighs. Add the vegestablesin to the pot in their place.
- Once cooled, shred thighs and return to pot.
- While chicken is cooling, add pasta and frozen corn to pot. Continue cooking at a low boil till pasta is soft. (10 minutes)
- In the vegestable saucepan, add butter and flour. Whisk to create a rue and golden in color. Add cup of sauce from pot to rue mixture along with milk. This will thicken the soup and create the creamy finish.
- Add rue mixture back to soup pot and stir. Add Spice Slayer and dill and season additionally if needed.