February falls towards the end of winter, so temperature fluctuations aren’t uncommon. There could be snow on the ground and ice everywhere, or blue skies and sunshine. Up until Feb. 2, temperatures were mild, but the groundhog saw his shadow, in it’s below zero every since.

These weird temperature changes mess with the brain, but it’s a great time to enjoy a delicious meal like chicken noodle soup. The warmth of the chicken broth will help the body as well as the soul.

With the noodles, chicken and broth, you get a savory dish that will get you back into your groove. This recipe by Joanne from Inspired Taste will give you a great opportunity to make a delicious bowl of chicken noodle soup to enjoy while watching your favorite movie. 

This soup is delicious. The flavors combine very well, creating a blend of savory with a hint of sweetness. The vegetables add color and flavor to it as well. One thing to be aware of: when cooking the vegetables with the garlic and other seasonings, it is a bit hard to control since there’s barely any liquid in the pot, but after adding in the chicken broth and chicken, the flavors join together, making the soup very enjoyable. The noodles need to be checked on often so they don’t overcook. Overall, the soup is quite good. Definitely a party on your taste buds. 

If you would like to try this delicious dish on your own, we have provided the following recipe for your enjoyment.

2 tablespoons butter, chicken fat or olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped (optional)

Heaped tablespoon minced garlic (4 cloves)

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

1 pound skinless, boneless chicken thighs (4 or 5 thighs)

8 cups chicken stock or broth, low sodium or use homemade stock

5 ounces egg noodles (or pasta of choice)

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Water or more stock, as needed

Directions:

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.