There’s nothing like a big pot of soup to chase the winter chill from your bones! We’ve had our first snow; not a lot but just a warning.
Whenever I cook, I miss my family. The children of course are doing what young adults must; college and working. On the other hand, my husband is still in Haiti, having a last fling, pretending not to be retired. That’s coming to a screeching halt December 15th when he finally surrenders, comes home and has something decent to eat 🙂
Chicken Noodle Soup with Sage
2 tbsp olive oil
6 chicken thighs, bone in, skin on
1 onion, chopped
3 celery branches, diced
3 carrots, diced
1 1/2 tsp salt
1/2 tsp black pepper
1 pkg frozen fresh noodles, coarsely broken
In a skillet, briefly brown the thighs in the olive oil, then remove and place in a stock pot. Add the onion, celery and carrots to the skillet, sauteing until the onion is soft. Sprinkle a coating of ground sage over the vegetables, add the salt and pepper, then place in the stock pot with the chicken. Add water to the pot 1-2 inches above the ingredients, bring to a boil, then simmer for 45 minutes – 1 hour.
Remove the chicken thighs from the pot, remove skin and bones, then cut into bite size pieces. Return the chicken to the pot, bring to a boil, add the noodles and boil for 1-2 minutes.