What I love about this recipe, you are essentially making your own stock. It's so easy & the BEST part is that you get to control the flavors that go into your stock & I am here to tell ya this has sooo much more flavor than the box versions, not that those aren't great when it comes to needing something quick. As you will discover, there are a few ingredients in this recipe that aren't found in most traditional chicken noodles soups but 1 bite & we quickly discovered that those were the aspects about this soup that we loved most. The cinnamon adds so much warmth & comfort, you will never again want to make another Chicken Noodle Soup, this is it!!!!!!
1 tsp dried thyme (I only had 1/2 tsp so I used what I had)
1-2 T olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, diced
2 garlic cloves, grated
Salt & pepper to taste
1 1/2 lbs boneless chicken thighs
1/2 tsp lemon powder (1 fresh lemon cut in half & juiced)
1/2 tsp cinnamon
couple grates nutmeg
1 (12 or 16 oz bag) egg noodles (I only used about 8 or 9 oz)
Garnish w/parsley ( I used 1 tsp)
In a stock pot or dutch oven, over med high heat add oil & saute veggies, garlic, salt & pepper (1/2 tsp salt & 1/4 tsp white pepper) to taste. Cook for about 10 mins or until they begin to soften. Add in the chicken & just enough water to cover everything. Bring to a boil, then reduce to medium & simmer for about 20-30 mins. Skim off any particles that are floating on top. Add lemon (if you opt for a fresh one, throw in both halves), cinnamon, nutmeg & taste for seasoning (I added additional 1 1/2 tsp salt & 1/2 tsp white pepper). Continue simmering for an additional another hour (we ran out of time so I skipped this step, this round). Remove chicken thighs & shred them (use 2 forks, it's the easiet method for me) then add them back to the pot.
In a pot, boil noodles (add plenty of salt, I used 2 tsp) & about 8 oz egg noodles, drain, return to pot & coat them with oil. Place noodles in bowl & ladle soup on top of them (this will keep the noodles, al dente). Serve with cheese toast.
NOTES: we both agreed that just a bit more salt was needed, I know I seriously thought I added enough but oh well. Next time add a dash of turmeric for color & a couple of bay leaves.
Inspired by Anne Burrell at Food Network