Our Chicken Soup
Chicken soup: the quintessential comfort food. It's what you reach for when you feel the chill of our drizzly weather or a touch of the flu. No surprise that it's one of our best selling soups and often sells out before the lunchtime rush is over!
Our Chicken Noodle Soup is available on Fridays. We actually prepare it a day in advance and let it stand in the refrigerator so that the flavors have time to meld. Here's how we do it!
- 1 lb organic chicken thighs, baked and chopped
- 1 yellow or white onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 Tbsp dried thyme
- 1-1/2 cups dried egg noodles
- salt and pepper
Bake one pound of chicken thighs until the internal temperature reaches 165F. Remove it to cool and reserve the juices for the soup.
Dice 1 onion, 2 carrots and 3 stalks celery. Saute the onion in 1/2 Tbsp oil until golden. Add carrots, celery, 2 cloves minced garlic, 1/2 Tbsp dried thyme, 1 bay leaf and the chicken juices and 1.5 quarts water. Chop the chicken thighs and add to the soup. Continue cooking until vegetables are tender. Season to taste with salt and pepper. Cool and refrigerate to let the flavors develop. On the next day, add 1.5 cups dry soup noodles to the pot while you are reheating the soup.