Chicken Noodle Soup
A simple one pot soup. The perfect remedy when sickness hits.
Ingredients
- 2 32 oz Chicken Stock
- 1 1.88 lb Boneless Chicken Thighs
- 1 box Ditalini Pasta
- 1/2 Diced onions
- 1 Diced celery stalk
- Diced Green Bell Pepper
- 2 Diced Garlic Cloves
- 1 hand-full Flat Italian Parsley
- 1 Thinly sliced Carrots
- Seasoning for the Chicken Thighs
- 2 tbsp olive oil
Notes
- Chicken Stock
- Ditalini Pasta
- Boneless Chicken Thighs
- Green Bell Peppers
- Onions
- Celery
- Carrots
- Garlic
- Flat Parsley
- Olive Oil
- Season the boneless chicken thighs. I used Slap Ya Mama, Garlic Powder, Smoked Paprika and Onion Powder. But use what works best for your family.
- Prep veggies. Onions, Bell Peppers, Parsley, Garlic, Carrots.
- Brown the chicken. Don't cook it all the way, but close to done. Set aside.
- Cut chicken into to bite size chunks. Set aside in a bowl with the juice from the chicken. Packed with flavor don't waste it.
- Saute the veggies (all except Parsley, Garlic and Carrots) with a little olive oil. Until translucent.
- Add Garlic and carrots. Saute an additional 1 - 2 minutes.
- Add chicken stock. Stir and cook until carrots are tender. Approximately 3 - 5 minutes.
- Add noodles. I didn't use all of the noodles in the box. (*Noodles soak up liquid and you don't want to lose all of your liquid). Cook until tender. Follow directions on box. But don't let the noodles get mushy. When the noodles are almost done. (About 2 minutes before they are done).
- Reduce the heat. Add chicken and parsley. Cook an additional 2 minutes.
- Turn off the heat. Taste, add additional salt and pepper if necessary. I season at the end, because of the salted chicken stock. I didn't want it to be too salty.
- Serve. Enjoy.
