Here’s how I envision January during the holidays: There I am in the not too distant future – only eating healthy, detoxifying foods and running 10 miles a week all while organizing my home, being mindful of the moments and creating reaching yet attainable goals for the year ahead! I only use social media for good and wash my face twice a day!!! I am my highest functioning self and am incredibly jazzed about it!
Turns out though that January is the worst. It’s just fucking freezing. It’s gray. There’s very little light. All I want is to sleep, cuddle and eat comfort foods. The cognitive dissonance is real. Yesterday I realized I have already made 5 soups in 2016 which means I’ve probably eaten soup for half of my meals this year. I decided to lean into it so I have a fantastic, yet simple chicken noodle soup recipe for you!
Chicken noodle soup is the ultimate in comfort food. Seriously just the smell of it simmering away on the stove top evokes warm fuzzy feelings. This particular recipe is so tasty because you layer all of the flavors slowly until they meld perfectly together. It gets even better as it sits in the fridge so it’s best to make a nice big pot so you have leftovers to eat while you’re bingeing Making a Murderer which is exactly what I did on Sunday.
Chicken Noodle Soup
1 lb Boneless, Skinless Chicken Thighs
1 Yellow Onion, diced
3 Small Carrots, sliced
4 Stalks Celery, chopped
5 Cloves Garlic, minced
2 Thyme Sprigs, leaves removed
2 TBS White Wine
2 Quarts Chicken Stock
2 cups Egg Noodles
1/2 cup Parsley, minced
1/2 of a Lemon
1 TBS plus 1 tsp Olive Oil
Place 1 tsp of olive oil in a large stock pot over medium high heat. Add in the chicken thighs and cook for 5 minutes until browned. (If you go to flip the thighs and they’re sticking to the pan really bad let them cook a little longer. They should release relatively easily when they’re ready to flip) Flip over and then cook for 2 to 3 minutes more. Remove the chicken thighs and set aside.
Add in the rest of the olive oil, and once that’s hot add in the onion, carrots and celery. The vegetables will give off some moisture so be sure to scrape up any brown bits that are in the pan from browning the chicken. (You want to scrape them up now so they don’t continue to cook and become black & burned). Cook the vegetables over medium high heat for 5 to 7 minutes. Add in 1/2 tsp salt, 1/4 tsp pepper, garlic and thyme. Turn the heat down to medium low and continue to cook, stirring frequently until the garlic is soft but not browned, about 10 minutes.
Turn the heat to medium high and add in the white wine to deglaze the pan of any remaining brown bits. Add in the chicken stock and put the thighs back in the pot. Bring the soup to a boil and then lower the heat a bit so it remains at a simmer. Add in the noodles and simmer until tender (mine took 8 minutes but follow whatever yours say on the package). Remove the chicken thighs and shred them. I think it’s easiest to let them cool and then shred them with your hands. This makes it easier to find and remove any fatty pieces. Add the shredded chicken back to the pot. To finish add in the parsley and the juice from half a lemon. Season to taste & serve!