When colds are being passed around the house, nothing heals quite like a steaming, hot bowl of mom’s homemade chicken noodle soup!! With fresh, whole food ingredients and a generous amount of egg noodles – the melt-in-your-mouth goodness of this soup will have you well on your way to never wanting to buy pre-made chicken noodle soup again!

We use stock instead of broth, because it is made from the bones, has more healing properties and has a richer flavor profile.

Ingredients

2 tbsp extra-virgin olive oil (evoo)

1/2 organic, yellow onion

3 organic, large carrots

2 organic stalks of celery

1 clove of garlic, minced

1 pkg organic chicken thighs

3 boxes of organic chicken stock

4 sprigs of organic thyme

1/4 bunch of organic flat-leaf (or Italian) parsley, chopped

3-4 c organic egg noodles

Directions:

Rinse your veggies, but don’t bother peeling those carrots – you’ll miss out on nutrients! Mince up the onion and dice the carrots and celery -making a mirepoix. Add your evoo to the bottom of a Dutch oven pot and heat on low-medium. Add the onion and simmer for 5 minutes before adding the minced carrot and celery. Once all of your veggies are starting to soften, add the minced garlic and simmer another minute. Trim the fat from the chicken thighs and lay them atop the simmering veggies, adding all of the stock on top of that. Add in your sprigs of thyme. Bring to a boil, reduce to a simmer and cover for 15 minutes.

After 15 minutes is up, remove your chicken to a cutting board and remove the sprigs of time (it’s ok if some of the leaves stay in the pot – yum!) Add the egg noodles into the pot and continue to simmer another five minutes, while you cut up the chicken into small pieces. Add the chicken back into the pot with the chopped parsley, turn off the flame and cover with the lid for another five minutes. Now you are ready to serve it!