A comforting and hearty recipe for creamy chicken noodle soup, featuring bone-in chicken thighs, a variety of vegetables, dry noodles, and fresh herbs.
In a large pot add 6 bone-in chicken thighs and 64 ounces of chicken broth. Bring to a boil, then turn the heat down to medium low and cook covered for 1 hour. Then remove the chicken and set aside to cool before shredding. To the broth add 1 large diced onion, 2 cups of chopped celery, 2 cups of sliced carrots, 3 cups of diced red potatoes, 5 cloves of minced garlic, chicken bouillon to taste, and the deboned and shredded chicken thighs. Cook covered for about 10 more minutes or until the potatoes are fork tender. Then add 2 cups of dry noodles, 1 cup of heavy cream, and fresh thyme, rosemary, and curly leaf parsley. Cook until the noodles are al dente. Enjoy!
