Brown Chicken Noodle Soup-

I was thumbing through a recent edition of Better Homes and Gardens magazine and I saw a chicken noodle soup recipe very similar to my brown chicken noodle soup. You know what they say, if you are thinking about it right now, someone else somewhere is thinking it too. Surely that is true with many recipes. We foodies are always creating new things.Unfortunately I don’t remember the chef’s name. But, I do remember it looked yummy and it was just the nudge I needed to share my recipe with you today. What makes this soup so terrific is the browning of the chicken thighs as the base of the soup. There are also very few ingredients in this soup which makes it a simple recipe.

This is a migraine safe recipes. If you are not on a migraine safe diet please see *Katies Tid Bits below.

What You Need

4 Chicken thighs ( bone in skin on)
2 Tbsp. canola oil
12-14 Petite carrots (peeled and chopped into bite size pieces)
4-6 Celery sticks (from the heart of the celery) chopped into bite sized pieces
1/4 Cup jicama (minced) (optional)
5 Cloves fresh garlic (crushed)
4-5 Bay leaves (dry)
1 ½ tsp. Crushed rosemary (dry)
1/4 Cup parsley (dry)
1-7 oz. Can sliced mushroom (optional)
Salt and pepper
10-16 oz. dry pasta noodles (broad noodles are terrific in this recipe)
Large soup or pasta pot
Long handle spoon
Tongs

Before You Start– Prepare and gather all of your ingredients
Lets Make It! Add canola oil to soup pot, lightly salt and pepper chicken thighs, add chicken to the pot skin side down. Cook uncovered over medium high heat for about 10-12 minutes, using tongs turn only once half way through. You want to get them nicely browned. When chicken is well browned add 1/4 cup warm water to the pan to deglaze (scrape and loosen the bits on the bottom of the pan). Add 10 cups water, carrots, celery, jicama, garlic, bay leaves, parsley, rosemary, 1 tsp. salt and 1 ½ tsp. ground black pepper. Stir to combine. Bring to a boil, reduce heat to simmer, cook uncovered for 45-60 minutes (until the chicken is falling off the bone) add mushrooms (optional) and more salt and pepper to taste (optional) bring back to a boil and add your pasta noodles. Cook until noodles are tender (about 5-10 minutes).Discard the bones and the skin from the chicken before serving.

Serves 4-6

*Katies Tid Bits- if you are not on a migraine safe diet add 1/2 cup chopped onion.

Do you have a chicken soup recipe that calls for only a few ingredients?

See you at the Thursday Favorite Things blog hop ( start linking tomorrow at 8PM MST)