It’s been raining here a lot lately (I do live in Seattle, after all) and nothing sounds better than soup on these days! Especially with this cold I’ve been fighting all weekend long and a fridge full of vegetables needing to be cooked.
Soup is one of my favorite things to make because you can literally throw anything in there with some stock and you are good to go. If you are wanting something to warm you up or even use up some ingredients in your fridge, this is the recipe for you!
- 2 Pounds Boneless Skinless Chicken Thighs
- 3 Cloves of Garlic, Minced.
- 1 Whole Fennel Bulb, Stock and Fronds
- 4 Carrots
- 5 Stems Celery
- 6 Small Sweet Peppers
- 2 Zucchini
- 1-2 Cups Egg Noodles
- 1 Large Can of Chicken Broth
- ½ Tablespoon Thyme Seasoning
- Salt & Pepper to taste
- Begin the process with browning the chicken in the pot you plan to use on medium heat, stirring occasionally.
- Next, chop up all your vegetables and mix in a separate bowl. After you finish the chopping, remove the chicken from the pot and slice into smaller pieces if you haven't already. Put aside.
- Add all of your vegetables to your pot with a little bit of oil. Add a little bit of salt and pepper to help with the sweating.
- Continue to stir veggies until they are cooked down, about 10-15 minutes.
- Add chicken back to the pot, stir and add the chicken broth. If you are needing more liquid, splash in some water. Cover and continue to cook on medium heat for 30 minutes. The longer you soup goes, the more flavor you get from it!
- After your cooking time, add your egg noodles to the pot, stir and cook for additional time depending on the noodle package.
- Serve your soup with a side of crusty french bread and ENJOY!