Ingredients

The following ingredients have 8 Servings
  • 1 - 1.5 lbs chicken thighs (bone in or boneless (skinless))
  • 3 bay leaves
  • 5 peppercorns (whole)
  • 1 small whole onion (peeled, hairy end intact)
  • 3 large garlic cloves
  • 12 cups chicken stock (low sodium)
  • 2 large carrots (diced)
  • 2 cups potatoes (diced)
  • 1 1/2 cups egg noodles or any short pasta
  • 1 1/2 tbsp salt
  • 1 tbsp olive oil
  • 3 tbsp fresh dill, parsley or green onion ( finely chopped)

Instruction

  • In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.
  • On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally. Meanwhile dice potatoes and carrots. Chop dill and grate garlic.
  • Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
  • Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
  • Discard onion, bay leaves and peppercorns with a mesh strainer.
  • Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.
  • Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes. Serve hot with a slice of toasted bread.