A couple teaspoons of Chicken Base, do this to taste
~1 lb of Chicken Thighs
Egg Noodles (depends if you want it noodly or more brothy) or use any type of noodles here! Get creative
Cups of water, start with like 6 cups and go from there, you may need more spices and chick base if you add
a lot more water
1 Cup Carrots chopped up
1 Cup Celery chopped up
1 Onion chopped up
Directions
Get a big soup pot on the stove and bring it up to medium-high heat.
Put some oil in the pot and once heated, put the chicken in, it should sizzle. Sprinkle some salt and pepper
on top of it,
don't go crazy here, you'll season more
later.
Let cook about 3 minutes, then flip, it should be nice and browned.
Let cook for another 3ish minutes.
Throw all the veggies in and stir about. Cook a couple minutes, stirring a couple times.
Put in the butter and chicken base, let it melt for a bit, stir some more.
Put in the water, make sure to scrape the bottom of your pan for all the cooked cripsy bits. That's all
flavor! Don't use a metal spoon though on glazed ceramic or non-stick, it'll ruin your pot.
Toss in all the spices and stir.
Allow to cook and bring to a gentle boil for 10 minutes.
Give it a taste, add spices as needed and more chicken base. If it's slightly watery, that should be ok, the
noodles will soak up a lot of water! So don't over salt or do, it's your soup.
Bring down to a gentle simmer.
Pull out the chicken and shred it or chop it up to bite size pieces.
Throw that chicken back into the soup
Put in the noodles and cook according to the directions. You might have to bring it up to a boil again.
It'll be fine.
Once the noodles are cooked, test the flavor and adjust as needed.