Whenever I make this soup, I try to do up a double batch because it freezes perfectly. I put individual bowls in the freezer just like Nana did, and then when one of my kids, my husband, or especially myself get sick, I can take one out and pop it in the microwave. You know when those illnesses take over the house, this is what works for us. It’s so much better than the stuff in the can, I don’t know why everyone doesn’t do this by now! Check out what they are saying about this recipe over at Recipe Lion:
“There’s nothing quite like a bowl of homemade chicken soup to make things better.”
You can try store-bought chicken noodle soup to perk you up, but nothing’s the same as homemade!
Ingredients
1 tablespoon grapeseed oil (or any neutral high heat oil)
1 pound boneless skinless chicken thighs
2 cups yellow onion, diced (1 large)
1 cup celery, sliced (about 3 ribs)
1 cup carrots, sliced (about 3 medium)
2 cloves garlic, minced
5 cups Swanson chicken stock
3 1/2 cups water
5 cups Mueller’s egg noodles, uncooked
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, chopped
1/2 cup heavy cream (optional)
1 tablespoon fresh squeezed lemon juice
2 teaspoons salt or to taste
fresh ground black pepper, to taste
Instructions
Season the chicken thighs on both sides with salt and pepper. Heat the oil in a large skillet over medium high heat and brown the chicken thighs for several minutes on each side.
Place the thighs in the slow cooker along with the onions, celery, carrots, and garlic. Pour in the chicken stock and water, cover, and cook on low for 6-8 hours.
Carefully remove the chicken thighs and place on a cutting board. Add the egg noodles, sage, thyme and parsley to the slow cooker and turn the heat on high for 9-10 minutes.
While the noodles are cooking, use two forks to gently shred the chicken. Once the noodles are cooked, return the chicken to the slow cooker. Stir in the cream (if using), lemon juice, salt and pepper.
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Quick Tip: Boneless skinless chicken breast can also be used.
Thanks again to Recipe Lion for this comforting recipe.