Name: Feel-Better Chicken Soup Recipe
Ingredients: 2 tablespoons cooking oil; 1.5 pounds boneless, skinless chicken thighs; 1 medium white or yellow onion, diced; 3 large carrots, peeled and sliced; 3 ribs celery, sliced; 6 cloves garlic, minced; 2 teaspoons poultry spice; 2 teaspoons smoked paprika; 1 teaspoon ground ginger; 1 teaspoon ground turmeric; 1 generous pinch red pepper flakes; Kosher salt and black pepper, to taste; 6 cups water, plus more as needed; 3 tablespoons roasted chicken bouillon base, such as Better than Bouillon; 2 dried bay leaves; 2 sprigs fresh rosemary; 5 sprigs fresh thyme; 10 ounces pasta or noodles of choice (I used gemelli pasta); 2 tablespoons chopped fresh parsley; Juice of 1 lemon

Ingredients

Scale

2 tablespoons cooking oil
1.5 pounds boneless, skinless chicken thighs
1 medium white or yellow onion, diced
3 large carrots, peeled and sliced
3 ribs celery, sliced
6 cloves garlic, minced
2 teaspoons poultry spice
2 teaspoons smoked paprika
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 generous pinch red pepper flakes
Kosher salt and black pepper, to taste
6 cups water, plus more as needed
3 tablespoons roasted chicken bouillon base, such as Better than Bouillon
2 dried bay leaves
2 sprigs fresh rosemary
5 sprigs fresh thyme
10 ounces pasta or noodles of choice (I used gemelli pasta)
2 tablespoons chopped fresh parsley
Juice of 1 lemon

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Instructions

Heat 1 tablespoon of oil in a large soup pot or dutch oven over medium heat. Dry the chicken thighs and season with the spices. Add the chicken thighs to the pot and cook for 6 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate to cool slightly.
Once cool enough to handle, shred the chicken by hand or with two forks. Set aside.
Add the onions, carrots and celery to the same pot. Cook for 5-6 minutes, stirring occasionally, until starting to soften. Add the garlic and cook, stirring often, for 1 minute until fragrant.
Pour in the water and chicken bouillon. Add the shredded chicken, rosemary, thyme and bay leaves. Bring to a gentle boil for 10 minutes.
Add the pasta and continue simmering for 6 minutes or until pasta is just shy of al dente*.
Remove from heat and stir in the fresh parsley and lemon juice. Season to taste with salt and pepper. Serve chicken noodle soup hot and enjoy!

Notes

* If using a more delicate pasta or noodles such as egg noodles, cook the noodles separately and add to your bowl of soup when serving. This will prevent the noodles from getting mushy and shredding easily when stirring or reheating.