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Method
Step 1 of 9
Sear chicken thighs in a large sauce pot with some olive oil until they turn slightly brown. Remove and place on a plate.
Step 2 of 9
Melt butter in pot over medium heat.
Step 3 of 9
Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Step 4 of 9
Stir in the garlic, bay leaves, and thyme. Cook, while stirring for about 1 minute.
Step 5 of 9
Pour in the chicken stock and bring to a low simmer. Adjust seasoning with salt and pepper if needed.
Step 6 of 9
Add the chicken thighs into the soup. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times; about 15 minutes.
Step 7 of 9
If, during this time, the broth seems low, add more stock or a bit of water. Turn the heat to medium-low.
Step 8 of 9
Transfer the chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
Step 9 of 9
While the noodles cook, shred the chicken into strips or dice into cubes. Add the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Classic fan favourite
Ingredients
1) 1 tbsp Butter or Olive Oil
2) 1 large Onion (chopped)
3) 2 large Carrots (chopped)
4) 2 stalks Celery (chopped)
5) 4 cloves Garlic (minced)
6) 2 Bay Leaves
7) 3 sprigs Fresh Thyme or 1/2 tsp Dried Thyme
8) 500g Boneless Chicken Thighs (skinless)
9) 2 cartons of @pacificfoods Org Free Range Chic Broth 946ml
10) 140g Pasta (of choice)
11) Salt and Pepper (to taste)
12) 1/4 cup Fresh Parsley, (finely chopped - optional)
13) Water or more Stock (as needed)
