Most of us grew up with the red & white cans of Chicken Noodle Soup. It was quick, easy and cheap. But the liquid was tinny, the noodles were almost disintegrated and the chicken was hard to find. Yet still, this soup is claimed to have healing powers besides being the perfect companion to a peanut butter and jelly sandwich.

Lets enjoy some home made soup, the kind that centuries of mothers relied on for healthy children and warm full tummies to fight off the cold weather. This quick recipe is simple, easy and will make you want to forget that old can.

Ingredients:

about 2 lbs of chicken thighs, (with bone)

1 large yellow onion

1 carrot

1 stalk celery

½ tsp thyme

42 oz of quality chicken broth. (Go for the good stuff)

1 TBS oil

1/3 package of linguine noodles

Directions:

Pat each chicken thigh dry with paper towels.

Sprinkle with salt & pepper.

Let chicken come to room temperature.(about ½ hour)

Chop the onion, celery, and carrot into ½ inch pieces. So they will fit nicely in a spoon.

In a large dutch oven, spoon in the oil. Place chicken skin side down, THEN put the dutch oven on stove top and set burner to medium. Do not cover. Let the pieces brown for at least 10 mins. The chicken will release when it is ready.

Don't skip this is an important step as it creates “fond” in the bottom of the pot. Fond means FLAVOR!

Remove chicken to plate.

Now add about ½ cup of the broth and use a spatula to scrape up all those brown bits from the bottom.

Add the onion, celery, and carrot to the pot. Stir in the thyme. Place the pieces of chicken, brown side up, on that bed.

Pour the rest of the broth around the chicken and bring to boil, then reduce heat to a simmer and cover.

Let simmer for 20 mins and check chicken with thermometer, it needs to be above 175 degrees.

Remove the chicken to a plate to slightly cool so you can work it.

After maybe 10 mins, remove the skin and cut the meat from the bones.

I think it tastes better when diced into the same sized pieces as the celery, onion, and carrot.

Return the meat to the pot along with any juice drained onto the plate.

Now cut the dry linguine noodles into about 1.5 inch pieces, or just break apart. Add this to the soup so that the noodles cook and imparts their starch to the liquid. This will take about 10 mins. (check with the box to make sure of the time)

Taste test for salt & pepper. I do this after the soup is basically cooked so I know how salty it has become.

Served with a peanut butter and jelly as well as a pimento cheese sandwich.

Enjoy!

So happy to be serving my Master Indy with homemade food.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon