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EASY CHICKEN NOODLE SOUP
What You Need
• 1 LARGE ONION, PEELED AND DICED
• 3 STALKS CELERY, DICED
• 3 CARROTS, PEELED AND DICED
• 1-3 GARLIC CLOVES, TO TASTE
• CHICKEN THIGHS
• 1 BAY LEAF
• 1-2 QUARTS CHICKEN STOCK
• 1 PKG NOODLES
• 2 TSP VEGETABLE OIL
• 1-3 TSP SALT

WARM A TEASPOON OF OIL OVER MEDIUM HEAT IN A DUTCH OVEN OR SOUP POT. ADD THE DICED ONIONS, CELERY, AND CARROTS WITH A PINCH OF SALT. COOK, STIRRING OCCASIONALLY UNTIL THE VEGETABLES JUST START TO SOFTEN, 3-5 MINUTES. CLEAR A SPACE IN THE MIDDLE OF THE PAN AND ADD THE GARLIC. COOK UNTIL AROMATIC , ABOUT 30 SECONDS, THEN STIR THE GARLIC INTO THE VEGETABLES. MOVE THE VEGETABLES TO THE EDGES OF THE PAN AND WARM THE REMAINING TSP OF OIL IN THE MIDDLE OF THE PAN. WHEN HOT, ADD THE CHICKEN THIGHS, FITTING THEM INTO A SINGLE LAYER. COOK WITHOUT MOVING FOR ABOUT 3 MINUTES, UNTIL THE UNDERSIDE IS SEARED GOLDEN. FLIT THE THIGHS AND SEAR THE OTHER SIDE UNTIL GOLDEN. ADD THE BAY LEAF AND ½ TSP OF SALT TO THE POT. POUR IN ONE QUART OF THE BROTH, RESERVING THE REMAINING QUART FOR LATER. BRING TO A SIMMER, THEN REDUCE THE HEAT TO MEDIUM LOW. SIMMER FOR ABOUT 30 MINUTES. MOVE THE POT OFF THE HEAT AND TRANSFER THE CHICKEN TO A PLATE WITH A SLOTTED SPOON. USE TWO FORKS TO PULL THE MEAT APART INTO SHREDS. BRING A SEPARATE POT OF WATER TO A BOIL FOR THE PASTA. WHEN BOILING, SALT THE WATER GENEROUSLY AND ADD THE PASTA. COOK UNTIL THE PASTA IS BARELY AL DENTE AND THEN DRAIN. RETURN THE CHICKEN TO THE SOUP AND BRING TO A SIMMER. ADD THE NOODLES. IF A THINNER BROTH IS DESIRED ADD ADDITIONAL CHICKEN BROTH.


  

  
 
 
 
 
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