The feeling in the Soave home is ominous today. It’s late afternoon and the first flakes of snow are finally starting to descend from the heavy clouds that packed the skies earlier this morning. The forecast promises that it’s only going to get worse so I’m holding up inside for the rest of the evening. My husband, Jay, is away on a hunting trip which means it’s just me and our two hounds holding down the fort tonight.
I’ve spent the last few Sundays making a big batch of soup and this weekend is no different. Simmering on the stove right now is a pot of Italian venison soup that I’ll be sharing soon, but today I’ve got homemade chicken noodle soup. Yep, another chicken noodle soup recipe. But this one is different. I’m using rich, dark chicken thighs instead of chicken breast and fresh sage fried in butter to make this soup extra decadent.
That’s the beauty of a classic recipe. There are so many ways to make it your own and fit the need for whatever you’re craving. If you’re used to only eating chicken breast, making the switch to chicken thighs is like going from skim milk in your cereal to whole. Chicken thighs are rich and add a buttery flavor to the soup that cannot be beat.
Fresh sage fried in a little bit of butter sets this soup over the top. Real butter, guys. Every once in awhile I want butter instead of olive oil and the addition of butter makes the broth of this soup rich and delicious. A little goes a long way, too. If you’re making soup that tastes a little bland, add a tablespoon or two of butter and you’ll be surprised what it can do.
Not looking forward to dropping temps and accumulating snow, but warm soup makes staying inside these chilly afternoons so much more enjoyable. I hope you’re staying warm, friends. And I hope you have some fun winter plans to help you make it through these cooler months. If the snow’s got you stuck inside, try out this soup and tell me about it in the comments below!
Homemade Chicken Noodle Soup
- 6 Boneless, Skinless Chicken Thighs
- 2 Tbsp Butter
- 3 Sage Leaves
- 2 Carrots
- 2 Stalks of Celery
- 1 Medium Onion
- 1 Tbsp Oregano
- 1/2 Tbsp Rosemary
- Salt, to taste
- Pepper, to taste
- 2 Sprigs Fresh Thyme
- 6 Cups Chicken Stock
- 4 Oz. Pasta
Preheat the oven to 425. Season the chicken thighs with salt and pepper and roast in the oven for about 20 minutes until the chicken has reached an internal temperature of 160. Allow to cool for 10 minutes. Use a fork to gently break apart the chicken.
While the chicken is roasting, preheat a large pot or dutch oven over medium heat. Melt the butter and add the sage to the pan and fry the sage in the butter for about 2 minutes until the sage starts to crisp up. Add the carrots, celery, and onions then season with a pinch of salt. Cook until the vegetables are soft. Add the oregano, rosemary, and thyme then pour the stock over vegetables. Add the chicken to the soup and bring to a simmer. Simmer the soup for half an hour before adding the pasta then continue to simmer until the pasta is cooked. Serve with crusty bread and enjoy!
