*By: Linz Bordner*
Every Sunday through February we will be featuring a different soup recipe, hence “Souper Sundays!” From your traditional chicken noodle and chili to more adventurous and exotic flavors such as coconut curry and Zuppa Toscana (Tuscan Soup), we are covering it all! These soups have been a staple in our house every Sunday and approved by those who have graced our table (usually grandma, grandpa, and two youngsters with picky palates).
We are kicking things off with a traditional chicken noodle soup recipe perfected by my husband, Ryan. He is the neighborhood soup savant, and this is his own recipe and it’s a winner, winner, chicken dinner! We hope you enjoy it as much as we do!
Ryan’s Hearty Chicken Noodle Soup
1 tbsp. olive oil
1 large onion, diced
4 cloves garlic, minced
2 large carrots, chopped
1 rib celery, chopped
6 skinless chicken thighs (bone-in)
2 quarts chicken stock
2 chicken bouillon cubes, crushed
4 oz. baby spinach leaves
½ quart water
6 oz. pappardelle (or any other desired egg noodle of your choice)
Salt and pepper, to taste
¼ cup fresh parsley, finely chopped
- Heat oil in large pot over medium heat. Cook onion for 2 minutes. Add garlic, celery, and carrots. Cook for 5 minutes.
- Add the chicken thighs, stock, crushed bouillon, and top with water to cover all ingredients.
- Bring to a boil for 5 minutes. Reduce heat, partially cover, and simmer for 25 minutes.
- Cook pasta according to package directions. If noodles are long like pappardelle, after cooking you will want to coarse chop them, about 2 inches long. Set noodles aside.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add chicken back to the pot along with the noodles. Cook for 8 minutes.
- Stir in spinach leaves and allow to wilt (about 5 minutes). Stir occasionally. Mix parsley through and season with salt and pepper to taste.