Tuscan Herb Chicken Noodle Soup
Nothing beats a hot bowl of chicken noodle soup on a cold day. But ditch your can – this soup recipe is going to make you look forward to those cold and rainy days. Recipe courtesy of KBCulinary
2 large carrots, peeled - quartered then sliced
2 stalks celery, stalks halved, then sliced
2.5 Tbsp unsalted butter
2 cloves garlic, minced
6 pearl onions, peeled and quartered
1/2 C spring onions, chopped (the green stems)
3-4lb chicken thighs
3 pinches Manassas Olive Oil Co. Rosemary Sea Salt
~3/4 Cup Tuscan Herb Olive Oil
Herb de Province (amount to personal preference)
Parsley (amount to personal preference)
80 oz chicken broth
Egg noodles (amount to personal preference)
Generously coat chicken thighs in Tuscan herb olive oil, herbs, and sea salt mixture and bake at 350 until internal temperature of 165, allow to cool and pull meat from bone.
In stock pot cook carrots and celery in butter for 4 minutes on medium heat, stirring often to get a good coat of butter on vegetables. Add garlic, pearl onions, spring onions, 1 pinch Sea Salt, and ½ cup Olive oil, Herb de Province and parsley; cook for 5 minutes stirring every 60 seconds. Add broth and cover until just to boiling, then reduce heat to medium low. Simmer for 30 minutes, stirring every 5 minutes.
Add meat and 1 pinch sea salt to soup base after 30 minute simmer time, and increase heat to bring to SLOW boil for 10 minutes, stirring often. Add egg noodles and cook for 8 more minutes. Serve immediately and enjoy.
For an additional compliment, add some crostini. Slice sourdough baguette, drizzle with flavor infused olive oil and dried herbs. Bake on shallow baking pan at 350 until crisp.