Step 1: Sauté the Vegetables
Heat Fat: In a large pot or Dutch oven, heat 3 tablespoons of butter, chicken fat, or olive oil over medium heat.
Add Onions and Carrots: Once melted and hot, add the chopped onion and carrots. If using, also add the chopped celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, taking care not to let it burn.
Step 2: Prepare the Base
Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for about 1-2 minutes to cook off the raw flavor of the flour.
Incorporate Broth: Gradually pour in the 6 cups of chicken stock while stirring to prevent lumps from forming.
Season with Herbs: Add 2 bay leaves and thyme (fresh or dried) to the pot. Bring the mixture to a simmer.
Step 3: Cook the Chicken
Add Chicken Thighs: Carefully place the skinless, boneless chicken thighs into the simmering broth. Ensure they are submerged in the liquid.
Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove Chicken: After the chicken is fully cooked, carefully remove the thighs from the pot and set them aside to cool slightly.
Shred Chicken: Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
Step 5: Add Noodles and Finish the Soup
Add Noodles: In the same pot, bring the soup back to a gentle boil and add the egg noodles or pasta of your choice. Cook according to package instructions until al dente.
Return Chicken: Stir the shredded chicken back into the pot.
Creamy Texture: Add heavy cream gradually, starting with 1/4 cup. Stir until well combined. Adjust the amount of cream based on your preferred richness.
Season to Taste: Add salt, pepper, and optional crushed red chili peppers to taste.
Step 6: Serve
Garnish: Just before serving, stir in the fresh parsley for a burst of flavor and color.
Ladle and Enjoy: Serve the soup hot, with a side of crusty bread or crackers if desired.
Cooking Tips
Chicken Choices: While this recipe uses chicken thighs for their tenderness and flavor, you can also use chicken breasts or even a rotisserie chicken for convenience. Just adjust the cooking time accordingly.
Vegetable Variations: Feel free to add other vegetables like peas, corn, or bell peppers to enhance the nutrition and flavor of your soup.
Pasta Options: If you prefer a different type of pasta, feel free to substitute with your favorites. Just adjust cooking times as needed.
Herbs and Spices: You can experiment with other herbs like rosemary or oregano to customize the flavor profile of your soup.
Storage
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: This soup can be frozen for up to 3 months. However, if you anticipate freezing it, consider cooking the noodles separately and adding them just before serving to prevent them from becoming mushy when thawed.
Nutritional Facts (Per Serving, based on 6 servings)
Calories: 340 kcal