Chicken noodle soup


  1. 3-4 chicken thighs skins removed
  2. 5 cups chicken broth
  3. 1 onion
  4. 10 cups water
  5. Olive oil to saute vegetables
  6. 3 medium carrots 2 grated 1 sliced
  7. 2 medium celery sticks
  8. Half pound spiral pasta (you can double this of you like)
  9. 3 tbsp fresh or frozen dill
  10. 1 tsp favorite seasoning
  11. to taste Salt
  12. to taste Liquid crab boil
  13. 1 tbsp Garlic
  14. Pepper
  15. Parsley


  1. In a large pot combine 10 cups water, 5 cups chicken broth and 1 tbsp sea salt

  2. Bring to a boil

  3. Add chicken thighs and boil uncovered or partially covered for 20 minutes (don’t completely cover or water will be murky)

  4. Skim off impurities that rise to the top.

  5. While chicken is cooking saute onion in 2 tbsp Olive oil (not butter)over medium heat until golden brown

  6. Increase heat to medium/high and add grated carrots, chopped celery, garlic and add more oil as needed

  7. Saute, stirring often until soft and golden brown

  8. Add sauteed vegetables to soup pot Add half pound pasta and sliced carrots to the soup pot and continue cooking for 15 minutes or until pasta is at desired softness

  9. While pasta is cooking remove chicken thighs and pick off meat, add just the meat back into the pot

  10. Season soup with all seasonings mentioned to taste

  11. Add 3 tbsp of dill

  12. Remove from heat and enjoy

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