This is a recipe that I make every winter but that was also a lifesaver when I got a really nasty late spring/early summer cold (there is nothing more unpleasant than being stuffy when it's so hot out).
It's somewhere between a soup and a stew. While the liquid has a brothy, soup-like consistency, there is relatively little of it when compared to the abundant veggies, chicken, and noodles. It's a hearty meal with just the right amount of spicy, sinus-clearing broth to soothe what ails you. —alliecooks
small onions, quartered
carrots, peeled and cut into two inch chunks
minced fresh ginger
chicken thighs, bone-in and skin removed
small handful thyme sprigs
small red-skinned potatoes, washed and quartered
handfuls green beans, trimmed
no-yolk egg noodles
In This Recipe
Heat 4 tablespoons of oil in the bottom of an 8-quart stockpot. Add the onions, carrots, garlic, and ginger. Sauté over medium heat until the onions turn translucent.
Add the chicken thighs and cold water to cover the chicken by several inches (about 4 quarts of water or so). Add thyme sprigs, several generous pinches of kosher salt and a few grinds of black pepper.
Bring to a boil and then reduce to a simmer. Skim and discard any scum that comes to the top. Simmer until the meat is tender and falls off the bone about 1 - 1.5 hours. Transfer the chicken to a cutting board and, using two forks, shred the meat and discard the bones.
Remove the thyme sprigs and discard, then add the meat back to the pot along with the potatoes and simmer until the potatoes are fork tender, about 20 minutes.
Add green beans, noodles, and Tabasco to taste and simmer until the noodles are tender.
Serve in large bowls along with a slice of buttered whole grain bread if you like.