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Chicken Noodle Soup Recipe:
In a cast-iron pot, drizzle
2 tbsp olive oil, then add
1 lb cubed Chicken Thigh
kosher salt
pepper to taste
stir fry 5 minutes until golden brown, remove from pot. Then saute
1 cup diced onions, saute 2 min, then add
2 celery stalks, chopped
2 chopped carrots
1 clove minced garlic
1/2 tsp thyme
saute (medium heat) 3 more minutes until the veggies are soft. Add
1 cup chicken stock to help deglaze the pot. then add
5 more cups chicken stock. Bring the broth back to a boil
add back the chicken cubes
1 1/2 cups pasta of your choice
1 rosemary sprig
1 tbsp fresh dill
1/2 lemon’s juice
stir, turn to medium heat, cover and simmer 12 minutes until noodles are al dente.
season with more salt if you’d like
Serves 4-6
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