AuthordanieldiverThe name says it all. This soup is the type of soup that I turn to when the deepest of comfort is required. I should state as well that when this soup is required the last thing I and probably you want to do is follow a recipe. This truly is a blueprint recipe use what you have to make it. I get the foundations of the soup under way and pull out the veg drawer out place it on the counter and whatever can be used or needs using goes into the soup.
[cooked-sharing]
Heat the butter in a large saucepan. Add the onion, celery and carrot. Cook for 3 -4 minutes until the onion has softened and begins to become translucent. Then add the garlic and cook stirring continuously for a moment.
Add the chicken thighs to the pan and pour over the stock. When the soup begins to boil reduce the heat and allow to simmer for 15 - 20 minutes until the chicken is cooked through.
Transfer the chicken to a cutting board and add the noodles to the pan. Using packet instructions cook until noodles are tender. In the meantime, dice or shred the chicken and return to the pan. Season to taste, stir through the chopped parsley. Ladle into bowl and enjoy.
Ingredients
Directions
Heat the butter in a large saucepan. Add the onion, celery and carrot. Cook for 3 -4 minutes until the onion has softened and begins to become translucent. Then add the garlic and cook stirring continuously for a moment.
Add the chicken thighs to the pan and pour over the stock. When the soup begins to boil reduce the heat and allow to simmer for 15 - 20 minutes until the chicken is cooked through.
Transfer the chicken to a cutting board and add the noodles to the pan. Using packet instructions cook until noodles are tender. In the meantime, dice or shred the chicken and return to the pan. Season to taste, stir through the chopped parsley. Ladle into bowl and enjoy.