- 7-8 chicken thighs
- 3-4 small-med carrots
- 4 stocks celery (little better than equal parts with the carrots)
- 1 med onion
- 1 bag of extra broad egg noodles
- 3 cloves garlic, minced (optional)
- Ground Savory
- Boil 7-8 chicken thighs in just enough water to cover them, with salt and savory. (I add 1 tsp salt, and ~1 1/2 tsp Savory.)
- Cook until chicken is falling off the bone -- approx. 2.5 hours
- Take chicken out, let cool. Reserve broth.
- Cut up the carrots and celery (~ 1 cm thick thick). Dice the onion. Mince the Garlic.
- Boil vegetables & garlic, with more savory, in broth until carrots are almost cooked. ( I add ~ 1 tsp Savory)
- Meanwhile, remove skin & bones from chicken thigh meat. Break meat into pieces. Set meat aside.
- Add egg noodles, 1 tsp salt, and chicken pieces to soup. (You may need to add more water here, I always do. Add water until noodles are fully submerged)
- Cook until egg noodles are al dente. (read packaging, ~12 minutes, underdone is good as they will continue to cook in soup)
Makes: ~ 16 cups of soup
- Careful on the carrots! They can make the soup too sweet. No more than 4 small/med carrots.
- Use lots of savory and salt - "until it tastes right".
- Noodles will keep cooking once they are off the heat, so don't overcook.
This soup is exactly what I crave when I get sick. The warm chicken-y broth. All that good fat (they've done tests, it can help when you have a cold/flu!), it's just the right thing! And it's easy to eat when your throat is killing you. And once it's made it's easy peasy, no work food while you are sick.