Claire Whitley | Crumbs
Claire Whitley | Crumbs
Nothing is better than a hot bowl of chicken noodle soup when the cold seems to be closing in. My mom’s was always the best, and when I asked for a recipe, she didn’t have one. After much teasing and prodding, she told me the normal ingredients she used and I decided to run with it.
Ingredients
1 – 2 lbs chicken thighs
1 box chicken broth
4 bay leaves
Baby carrots, chopped
1 small onion, chopped
Egg noodles
Rosemary
Thyme
Salt
Pepper
Garlic powder
Directions
Preheat oven to 350 degrees Fahrenheit.
Layer chicken in a 9 x 12 pan.
Salt and pepper both sides, then add garlic, rosemary, thyme and 3 bay leaves. Be sure to add equal seasoning to both sides.
Once chicken is laid out flat and covered in seasoning, pour in about ¼ of the chicken broth box.
Bake for approximately 25 minutes or until the chicken is cooked all the way through.
Let cool slightly before shredding. Keep the broth.
In a large, deep pot, sauté the onion and carrots in vegetable oil.
Pour in the chicken, including all of the broth it cooked in.
Add in the last bay leaf and the rest of the broth.
Bring everything to a boil.
Add in noodles and cook until soft.
Serve hot with Saltines and a cup of tea.
Claire Whitley can be reached at [email protected]