Chicken Noodle Soup

Name: Chicken Noodle Soup
Cuisine: American
Ingredients: 1/2 lb orzo or other small pasta; 1 small onion; 1 stalk(s) celery; 3 lb chicken thighs; 48 oz chicken broth; 48 oz water; 1 Tbsp marjoram, dried; 1 Tbsp thyme, dried; 1/4 c flour; 1/2 c milk; 1/2 lb orzo or other small pasta

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By Debbi West
@dwest

This is the most requested soup by my family and friends. When word gets out I'm making this, the table gets a bit more crowded!

Rating:

★★★★★ 1 vote5

Method:

Stove Top

Ingredients

1/2 lb

orzo or other small pasta
1 small

onion
1 stalk(s)

celery
3 lb

chicken thighs
48 oz

chicken broth
48 oz

water
1 Tbsp

marjoram, dried
1 Tbsp

thyme, dried
1/4 c

flour
1/2 c

milk
1/2 lb

orzo or other small pasta
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How to Make Chicken Noodle Soup

Step-by-Step

Chop onion and celery (finely dice if you need to hide the veggies)and put in a 12 quart stock pot. (I double recipe and use a 16 quart stock pot). Add the chicken thighs, chicken broth, water, marjoram, and thyme.
Boil thighs until meat is completely cooked. Remove chicken and let cool.
Meanwhile, mix flour and milk together and add slowly to pot of broth stirring constantly.
When chicken is cool enough to handle, pull chicken into bite-sized pieces and return to pot. Add pasta (you can either cook it in the broth or separately and it could make soup cloudy).
Enjoy with fresh bread and a salad. Yum!