Chicken Noodle Soup

 

Chicken Noodle Soup

     MISE EN PLACE
6 Cups Chicken Broth, Hot

12 oz Shredded Chicken (3-4 Chicken Thighs)

1 Large Carrot, Medium Confetti (½" x ½" x ⅛")

2 Medium Ribs Celery, Medium Confetti

1 Bunch Green Onion, Thinly Sliced, Whites/Greens separated

1 Tablespoon Grated Fresh Ginger

1 Large Clove Garlic, Minced

1 Cup Medium Pasta Shells 

1 Teaspoon Worcestershire or Soy Sauce

1 Teaspoon Tapatio or Crystal Hot Sauce

2 Teaspoons Fresh Thyme, 1 teaspoon dried Thyme

1 Tablespoon Balsamic or Gastrique

4-5 Grinds Black Pepper

Salt to Taste

      STEPS
1. Bring Broth to a boil.

2. Add Chicken, Carrots, Celery, Green Onion Whites, Garlic, Ginger and bring back to a boil.

3. Turn down to a simmer, cook for 10 minutes with lid.

4. Add Pasta, cook for the lower time on the package, set timer.

5. Turn off heat, start tasting.

6. In order, add: Worcestershire/Soy, Tapatilo, Thyme, Balsamic, Black pepper, taste after each one.

7.  Adjust for Salt

8.  Add Green Onion Tops

Note- This is a quick version of Chicken Noodle Soup.  You could do everything but the noodles one day and then add the noodles the next day and it will be a much more complex soup