No, not at all! 😊 This is a family recipe that I swear by. It never, ever fails me.
Alright, this is a chicken soup recipe, so there will be meat products being used. I figure I oughta give that disclaimer since I don’t know who may be vegetarian/vegan.
Now onto your ingredients:
-Two boxes of store bought chicken broth
-One white onion
-Garlic (I use the pre-minced store garlic because a) it saves time and b) it’s much easier to infuse into the broth)
-Celery
-Carrots
-Wide egg noodles
-Chicken bouillon cubes
-Salt
-Pepper
-Bone-in, skin-on chicken thighs.
Get yourself a big ass soup pot, toss in your chicken, chicken broth and fill the rest of the way with water (you want your pot about ¾ full). Put it on high and vent your lid. Par boil your chicken until it begins trying to boil over then reduce heat to med-high and let simmer. This is where you get your rich, hearty stock from. The broth, fat from the skin and marrow from the bones do wonderful things together, let me tell you.
While this happens, dice your carrots and celery ahead of time and set them aside. Once your chicken is done (it’ll look kinda gray and yellow instead of white and pink), pluck it out of the pot into a large bowl. Move your pot off the heat so it doesn’t cook out your stock. One by one, move a thigh into a seperate bowl and proceed to shred your chicken. (Pro-tip, if you have a hand mixer or food processor, this process can go much faster as long as the bones are removed)
Next, put in your veggies and noodles with the shredded chicken. Next comes spices. Add pepper and salt to taste (you can always do a little at a time if you’re worried about going overboard) along with about 4-5 bouillon cubes. If you have minced garlic, add about 4 spoonfuls (the little spoons) into the broth. If you have whole cloves, smash em and mince the shit out of them, about 6 big ones, and toss them in.
Stir really well (I always stir both clockwise and counter to banish sickness and draw wellness). Set the pot back on the heat (remember, med-high) and let that sucker cook until the noodles are just at al-dente. You don’t want em too squishy and mushy. Take this time while the noodles cook to taste your broth repeatedly. You want to taste the all the components strongly without them being too overpowering. Basically, if it burns your throat pleasantly and makes your nose tickle, you got yourself a badass broth.
Once done, serve with fresh cracked pepper and a big ass glass of water or vitamin c rich juice. Remember to remove the pot from the heat even after it’s off so it doesn’t continue to cook out your broth and over-tenderize your noodles.
To store: let the soup cool completely and transfer to a big tupperware and refrigerate. Eat the rest within the next 2 days.
Stay well or get better this season!
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