- 2-3 tablespoons of unsalted butter or olive oil
- 1 large onion, chopped
- 2-3 large carrots, chopped (if you like larder pieces rough chop them)
- 4 stalks celery, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 3 sprigs fresh thyme or 1 Tbsp fresh sage
- 8 cups chicken or vegetable broth (homemade veggie broth is best) plus more as needed.
- 5 ounces egg noodles like pappardelle (or pasta of choice)
- Salt and pepper, to taste
- 1/2 cup fresh parsley, finely chopped (optional)
- 1 pound skinless, boneless chicken thighs or breast. If you want to make it super easy, a rotisserie chicken can be used for this.
Without Chicken (choose your own adventure):
- 14 oz Extra Firm Tofu
- Vegan Chicken of Choice
- You can also add 3 or 4 cups of greens such as kale or collards, a can of beans like garbanzos, potatoes or celeriac which is what we did above.
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften for 5 minutes.
- Stir in the garlic, bay leaves, and thyme cook for a minute (if you are adding greens, add them here).
- Pour in your stock or broth of choice and bring to a low simmer. Season with salt and pepper (if you have any remaining Sant Juan Salt Blend, it goes very well in here).
- If using chicken: Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through (20 or so minutes).
- Transfer the cooked chicken to a plate. While the noodles cook, shred the chicken into strips or dice into cubes.
- If not using chicken: add beans, potatoes etc. Cook for 5-10
- Add more broth as needed. Turn the heat to medium-low.
- Add noodles to the soup and cook until done, 6 to 10 minutes depending on what your packaging says.
- Once noodles are cooked you can add back the chicken, adjust for seasoning then add the parsley and serve!
This can be frozen up to 6 months. You can also make everything but the noodles, freeze and then add noodles when you reheat.