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