Updated Nov 24, 2014Chatelaine
2 900-mL cartons
chicken broth, or 4 284-mL cans undiluted chicken broth
2 to 3 tsp
dried thyme leaves
skinless, boneless chicken thighs, or 4 skinless, boneless chicken breasts
broad egg noodles, or 1-in. bundle spaghetti
chopped fresh parsley, or coriander
- Pour chicken broth into a large saucepan or pasta pot and set over medium-high heat. If using canned broth, add 4 cans of water as well. Slice carrots into thin rounds, then add. Thinly slice celery. Finely chop onion. Add celery and onion to broth along with thyme. Stir. Cut chicken into 1-inch (2.5-cm) cubes, then stir into broth. Bring to a boil. If using egg noodles, stir in. Then cook, stirring occasionally, until tender, about 5 minutes. If using spaghetti, break into thirds, then stir in and cook, stirring occasionally, until tender, about 10 minutes. Pan will be quite full, so stir carefully and reduce heat to medium if too bubbly.
- While noodles are cooking, chop parsley. Remove soup from heat and stir in parsley. Ladle into warm bowls. Great with hunks of french bread for dipping. Soup will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months. Noodles will absorb liquid, so you will need to add more broth or water when reheating. If frozen, defrost and reheat in the microwave. Or place in a saucepan with a little chicken broth or water to prevent burning. Stir often over medium-low heat.
Whether you have a nasty cold or had a tiring day, a big bowl of broth packed with chicken and oodles of filling noodles will make you feel better.