Homemade Chicken Noodle Soup Recipe

So it's that time of the year again. The season is changing and so are the temperatures.  As much I love Autumn, I'm clinging onto the last few days of that summertime sunshine for as long as I can.  But if you are itching for cooler weather then this Chicken Noodle Soup recipe is right up your alley.  And if not, then this soup is sure to help you transition with minimal hesitation.  It's just in time for you seasonal allergy sufferers (raising my hand) and a perfect pic-me-up for a cold/flu/sore throat/runny nose.  It's actually scientifically proven that chicken noodle soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects.  Whether you chose to believe it or not, there is always something magical that happens in a hearty hot bowl of slow cooked juicy chicken, tender vegetables, and savory broth and herbs.  (and it's low calories to boot!) Mmmm mm good!

I found the original recipe on Pinterest, But here's my version:

Serves 5  |  Approx 186 calories/serving
Ingredients:

• Meat
• 2 Chicken Thighs (bone in, skin optional)
• Vegetables: 
• 1 Cup, Carrots, diced
• 1 Cup, Fresh Celery, diced
• 1 Cup, Yellow Onion, diced
• 1 clove, Garlic, finely chopped
• Seasonings: 
• 1 tsp, Parsley, dried
• 1 tsp, Basil, dried
• 1 tsp, Thyme, dried
• 1 tsp, Oregano, dried
• 1 Bay Leaf
• 1 tsp, Chicken Bouillon
• 1 tsp, Ground Black Pepper
• 1 tsp, Salt
• Liquids:
• 4 Cups, Chicken Broth
• 3 Cups, Water
• Other:
• 1.25 Cups, Egg Noodles
• 2 Tbsp, Extra Virgin Olive Oil (evoo)

Instructions: 

• Heat evoo in a 6 quart stock pot.  Saute vegetables in pot until translucent.  
• Meanwhile, in a separate hot pan, sear chicken thighs on both sides until sealed, but not cooked through.
• To the stock pot, add the seasonings and liquids and bring to a rolling boil.
• Add chicken and boil for another minute, then reduce to a simmering boil for 50 minutes, covered.  
• Remove the chicken and bay leaf. Check your broth flavor, add salt if needed. 
• Bring soup back to a rolling boil, add the noodles and cook for 7-8 minutes. (do not over cook noodles, or they will be a mushy mess)
• Meanwhile, pull apart the chicken thighs using 2 forks. (should be falling off the bone by now!)
• Add chicken back to the soup pot after noodles have cooked.  Simmer for 2 minutes more and serve while hot! As always, enjoy!

adapted from : Budget Bytes

I like to use a pestle and mortar to grind up my herbs

Served with an English Muffin, yes!

shredded chicken

now we're cookin!

chicken seared on both sides