Chicken Noodle Soup

Ingredients

• 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces
• 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots)
• 2 lbs red potatoes, quartered
• 1 white onion, halved, and then cut into 1/2 inch slices
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 5 cups chicken broth (more like 10 tho, especially if you’re adding noodles)
• 2 tablespoons arrowroot flour
• 1 tablespoon dried parsley
• 1 and 1/2 tsp salt
• 1 tsp pepper
• 1 tsp dried thyme
• 2 bay leaves
• HALF a box of noodles (smaller ones work best… so don’t do rigatoni, they’ll be riga-way-too-big the next day after soaking in broth over night)

Instructions

1. Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper.
2. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate
3. Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned bits
4. Mix flour with 1 cup of the broth until dissolved, and add to the stock pot
5. Add chicken, chicken broth, potatoes and all spices. Stir to combine and add more salt and pepper to taste
6. Bring to a simmer and cover. Reduce heat to medium and cook for 30 minutes
7. Once potatoes and carrots are soft, discard bay leaves, remove from heat and add additional fresh or dried parsley to taste