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Q’s Comfort Noodle Soup

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Q's Comfort Noodle Soup
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This is liquid penicillin, and when a weather change hits and I start to hear sniffles I through this concoction on the stove to slow cook until dinner time. You can take the noodles out for Gluten Free, and change the greens according to your taste, but I prefer Kale; I feel like the broth from the chicken and the vitamins from the kale are a powerhouse against seasonal sickness and a tasty combo.
Servings Prep Time
4 30
Cook Time
2-3hours
Servings Prep Time
4 30
Cook Time
2-3hours
Q's Comfort Noodle Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This is liquid penicillin, and when a weather change hits and I start to hear sniffles I through this concoction on the stove to slow cook until dinner time. You can take the noodles out for Gluten Free, and change the greens according to your taste, but I prefer Kale; I feel like the broth from the chicken and the vitamins from the kale are a powerhouse against seasonal sickness and a tasty combo.
Servings Prep Time
4 30
Cook Time
2-3hours
Servings Prep Time
4 30
Cook Time
2-3hours
Ingredients
Servings:
Units:
Instructions
  1. Take a dutch oven or stock pot and throw on the the stove, on high heat add a little oil....let it heat up nice and hot. Season your chicken generously with salt and pepper...throw into the pot to sear (about 3 minutes per side) flip over and sear on the other side, remove from the pan and put it on a plate leaving the juices and browned bits in the pot.
  2. take all your rough chopped veggies except the kale and toss it into the pot and stir, add a little olive oil if you need. brown the veggies and then toss your chicken back on top.
  3. Fill the pot with chicken broth until everything is covered and submerged. Add all of your herbs (bay leaf, parsley, thyme knot) to the liquid....season a bit with salt and pepper again and bring to a boil.
  4. Once the soup is boiling turn down to a simmer, I like to put the lid on the pot half way so some steam can escape but the soup does not cook down too quickly. Simmer for 2-3 hours.
  5. After the 2-3 hour mark using tongs, take out your chicken and put it in a bowl to cool. Add the chopped kale and noodles to soup and let continue to simmer. Once the chicken is cool enough, shred it with your hands and put all the meat excluding the skin and bones back into the soup....at that point you can turn the heat off and once the noodles are cooked the way you like them (the hot liquid will do the work no need to boil) ladle into bowls and serve with crusty bread!
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