Chicken Soup

Author: BengLevy Serves: 3-4 Time: 25′

Difficulty: easy

1 cup          Egg noodle (or other pasta—shell pasta, etc.)

1 cup          chicken breast, cut bitesize
1 tspn         onion powder
1 tspn         garlic powder
3 pcs          dried bay leaf
2 cups        celery, cut
2 cups        carrots, cut
2 tbsp         fresh thyme

2-3 pcs       Thai chili, sliced
1 tbsp         butter
1 tbsp         oil
1/2 cup       parsley, chopped finely
2-3 cups     chicken stock (or how much liquid you want)
1/4 cup       cornstarch (for thickening)
                  Salt & pepper
(Note: if you’re  using bouillon,  skip the salt. Bouillons have salt already in it)

• In a pot, sauté chicken in oil & butter. Add garlic powder, onion powder, bay leaf, chili and sauté until chicken is tender.

• Add celery, carrots, & thyme. Sauté for about 2 minutes.

• Add your liquids: — chicken stock (store bought or homemade), OR water with bouillon (if no stock available).

• Add your pasta, simmer & let it cook (approx. 15 min). Season with pepper (or salt if needed).

• Garnish with parsley, then turn the heat off.

• Meanwhile, dissolve the cornstarch in 2-3 tablespoons of water, then drop into the soup. The remaining heat will cook the starch and thicken the liquid.

• Cool a little bit and enjoy.


Sharing with you this comfort food best for cold days. This chicken soup version works for me for many years. I tried to use ground seasonings as much as possible, and add spicy chili for a kick.

Bon appetit!

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