Prep 20 mins
Cook 1 hr 30 mins
Grandma knows best! According to a Current Health publication, there is evidence that chicken soup contains anti-inflammatory properties that may help prevent some of a cold's symptoms. Based on a recipe found in a 1995 Sunset Magazine. When Kat and her DH were sick and I went searching for soup to cure their ills.
- 3 -4 lbs skinless chicken thighs, rinsed
- 1 large onion, thinly sliced (about 1/2 lb)
- 3 stalks celery, sliced (about 1/4 lb)
- 3 medium carrots, sliced (about 1/2 lb)
- 3 garlic cloves, minced
- 4 sprigs parsley (about 5 in.)
- 2 dried bay leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon coriander seed
- 1⁄2 teaspoon black peppercorns
- 1⁄2 teaspoon whole allspice
- 2 quarts water
- 1 teaspoon fresh ginger, minced (optional)
- 1⁄4 lb wide egg noodles
- 10 ounces frozen baby peas
- salt and pepper
- Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
- Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
- Remove pan from heat; lift out chicken and set on a plate and discard parsley.
- If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
- Skim or lift chilled fat from broth and discard.
- When chicken is cool, pull meat from bones.
- Discard bones and any skin; tear meat into bite-size pieces.
- If making ahead, cover and chill meat up to 1 day.
- Cover soup, and bring to a boil on high heat.
- Add noodles; cook until tender to bite, 6 to 8 minutes.
- Stir in peas and chicken and heat through, 3 or 4 minutes.
- Ladle into bowls, add salt and pepper to taste.