This chicken noodle soup recipe brings warmth and comfort on a chilly day. There’s nothing like an inviting bowl of soup to help break hibernation, beat the quarantine blues and soothe the stomach.
Styling by Taylor Bennett | Photography by Kelly Moore Clark
What You’ll Need
1 diced onion
3 large chopped carrots
1 cup chopped celery
1 cup chopped fennel (one bulb)
2 sprigs thyme
1 tbsp salt or to taste
1 tsp black pepper
1 cup egg noodles
3-4 lb whole chicken
Heat an 8-quart Dutch oven over medium heat with 2 tbsp olive oil. Add the onion and cook until translucent, around 4-5 minutes.
Add the carrot, celery, fennel, chicken, and thyme. Cover with 2 quarts of water. Bring to a boil and reduce to a simmer. Cook until the chicken is done.
Remove the chicken from the soup and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin.
Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to one week.
Recipe adapted from www.wyseguide.com