Ingredients
1 1/2 lbs. boneless skinless chicken thighs
salt & pepper
1 T. vegetable oil
3 carrots, peeled and chopped, medium
2 celery ribs, chopped medium
1 onion, minced
6 cloves of garlic, peeled and minced
1 T. tomato paste
1/2 t. dried thyme (or 2 t. fresh thyme, if you have it)
1/4 t. dried red pepper flakes
8 c. chicken broth (I used homemade)
2 bay leaves
1 c. dried wide egg noodles
3. c. greens (I used chard, kale and spinach)
1 T. lemon juice
Instructions
Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in a skillet until just smoking. Brown chicken thighs well on both sides, about 3 minutes per side. Transfer to a plate and let cool slightly.
Add carrots, celery and onion to the skillet, and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper chile flakes and cook until fragrant, about one minute. Stir in 1 c. chicken broth to scrape up any browned bits. Transfer vegetables to slow cooker.
Stir remaining 7 c. broth and bay leaves into slow cooker. Place browned chicken thighs with any accumulated juices from their plate into slow cooker. Cover and cook on low for 4 hours.
About 15 minutes before you want to serve the soup, cook egg noodles in boiling salter water, according to package directions, undercooking them just slightly (by about 1 minute). Drain, and reserve.
Remove chicken thighs from slow cooker and place on cutting board to rest. Remove the bay leaves from the soup. After chicken has rested for about 5 minutes, shred it into bite sized pieces, and add it and the greens, the cooked noodles, and finally, the lemon juice to the slow cooker. Allow the greens to just wilt, and the chicken to warm back up. This will take about 3-5 minutes. Stir, taste, and season with salt and pepper, if needed. Serve.
By Susan Williams
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