I don’t know about you, but I just can’t get enough chicken soup during the winter time. When I was in New York a week ago, I made sure to get down to Katz’s Deli for a bowl of their famous Matzo ball chicken soup despite staying in a midtown hotel. That’s dedication! There is nothing better than steaming hot chicken broth with noodles, matzo balls or rice when it’s bitter cold outside.

So, for my second #MakeItYourWay chicken post for Bord Bia, I have chosen to do a riff on my classic Chicken Noodle Soup using chicken thighs and fine egg noodles instead of breasts and the thick egg noodles my grandmother used to make from scratch. This recipe is quick and easy, and the fine noodles make it a bit lighter as well, but it’s still hits the spot and warms the soul when a piping hot bowl is placed in front of you.

I am partnering with Bord Bia to celebrate how you can ‘Make it Your Way’ with Quality Mark chicken with a variety of new recipe inspiration.

Chicken Noodle Soup
This chicken noodle soup is super easy to make and tastes incredible!
Serves: 6
Time: 45 minutes
4 boneless, skinless chicken thighs, trimmed and cut into thin strips 2 tablesp. rapeseed or olive oil 1 medium onion, peeled and diced
2 garlic cloves, peeled and chopped
2 celery sticks, finely diced
2 large carrots, peeled and finely diced
Salt and freshly ground black pepper
11⁄2 ltrs. chicken stock, homemade if possible 60g fine egg noodles 1 teasp. thyme leaves
1 bay leaf
1 teasp. Worcestershire sauce
4 scallions, finely sliced
To serve: Brown soda bread
METHOD
Heat the oil in a large sauce pan over a medium heat. Add the onions, garlic, celery, carrots, a little salt and lots of black pepper. Cook for about 10 minutes, stirring gently. You just want the vegetables to soften, not brown. Stir through the chicken and cook for another five minutes.

Stir in the stock and bring to a boil. Cover and simmer for 10 minutes. Then add the noodles and thyme leaves and cook for another 10 minutes. Stir through the Worcestershire sauce, taste and season.

Divide into four bowls, sprinkle over the scallions and serve.

Remember: Always look for the Bord Bia Quality Mark when purchasing chicken so that you know that it has been produced to the highest Bord Bia Quality standards which have been verified at every stage.

Check out www.bordbia.ie/qualitychicken for recipe inspiration and #MakeItYourWay and get cooking with chicken!

Slan Abhaile,
Imen

This post is in collaboration with Bord Bia.

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