Sick Day Chicken Noodle Soup

Madeline May
5 days ago
3 min read

Ah yes, it is truly that time of the year again! Sick season! But hey, if this is the one time of the year I can convince you to make & eat a soup, perfect. I have this theory that people that don't like soup simply don't exist. If you are one of those people...maybe you just haven't found your soup yet. You see, I grew up in a Persian household and most of Persian food is soups & stews. It's in my blood to love soup. But hey, it's in yours too because I heard the most likely first ever human food to exist was SOUP!!! (I guess maybe a caveman with a fire and some water and some meat and maybe some vegetables? I don't know don't take my word for it but it makes sense). Anyways, today I am sick so today, you are getting my favorite soup recipe. It's light and delicious and can be made with ingredients you probably already have at home! Plus, since I am sick...I can get a pass on whatever horrific grammer mistakes I have made in this paragraph. Boo hoo! ;0

Pro Tip:

I don’t take my chicken out of the pot to shred it. I let the soup tell me when it’s ready. If the chicken isn’t naturally falling apart when I press it with a spoon, the soup simply needs more time. I like big, tender chunks of chicken in my bowl, so I gently break it apart right in the pot once it’s buttery-soft. No forks, no cutting boards, & no fuss. Lazy girl approved.

Ingredients

For the chicken:

6 chicken thighs (boneless and skinless)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil

For the soup:

1 leek, sliced (white + light green parts only)
2 carrots, diced
4 celery stalks, diced
½ onion, diced
3–4 cloves garlic, minced
4–5 cups chicken broth
Juice of 1 lemon
Additional salt, pepper, garlic powder, onion powder to taste
¼ cup chopped fresh parsley, plus more for serving

For the noodles:

8 ounces penne pasta (or any noodle you like)

Instructions

1. Season & brown the chicken

Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in a large pot over medium-high heat.Add the chicken and brown on both sides, about 3–4 minutes per side. Remove and set aside.

2. Sauté the vegetables

In the same pot, add the leeks, carrots, celery, parsely, and onion. Cook 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.

3. Build the soup

Return the chicken thighs to the pot. Pour in the chicken broth. Season with more salt, pepper, garlic powder, and onion powder. Add the juice of one lemon.

4. Simmer

Bring the soup to a boil, then reduce to a gentle simmer. Cook 25–30 minutes, or until the chicken is tender and cooked through.

5. Cook the noodles separately

While the soup simmers, cook the penne in a separate pot according to package directions. Drain and set aside.(Tip: storing the noodles separately keeps them from getting mushy.)

6. Finish the soup

While the chicken is in the pot, gently tear it into smaller pieces. If the chicken is not tender and falling a part, the soup is not done yet.Taste and adjust seasoning. You can add more lemon, salt, or pepper as needed.