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Author Notes: 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
pound carrots, peeled and cut into two inch chunks
tablespoon minced fresh ginger
pounds chicken thighs, bone-in and skin removed
small handful thyme sprigs
pounds small red-skinned potatoes, washed and quartered
handfuls green beans, trimmed
ounces no-yolk egg noodles
- 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.