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		Paul and Sarah Scheper Father-Daughter Team MBA, CSA, CRMP, SRES, EIEIO Phone: 800-662-6784 Blog: www.LoangevityMortgage.com License: NMLS #110538 PaulScheper@Live.com www.SarahScheper.TV

March 2020 February 2020 January 2020 December 2019 November 2019 October 2019 September 2019		Classic Chicken Noodle Soup Winter means cold weather and flu season. They almost go hand-in-hand with the ultimate comfort food: chicken noodle soup. Some would say that there's magic in the humble bowl of chicken noodle soup while others will simply say that it makes them feel better. However you want to spin it, here's a recipe for the Ultimate Chicken Noodle Soup that will have everyone asking for more. Ingredients: 2-1/2 pounds bone-in chicken thighs 1-1/4 teaspoons of pepper, divided 1/2 teaspoon salt 1 tablespoon canola oil 4 medium carrots, chopped 2 bay leaves 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1 large onion, chopped 1 garlic clove, minced 10 cups chicken broth 4 celery stalks, chopped 3 cups or 8 ounces of uncooked egg noodles 1 tablespoon fresh parsley, chopped 1 tablespoon lemon juice Directions: Begin by patting chicken pieces dry with paper towels, then sprinkle with 1/2 teaspoon salt and pepper. Pour canola oil into a 6-quart stockpot and heat the oil over medium-high heat. Add chicken in with skin side down, then cook until dark golden brown for about 3-4 minutes. Remove chicken from pan, take skin off and discard. Remove all but two tablespoons of dripping from the pot. Add onions to the drippings, then cook and stir over medium-high heat until onions are tender, or 4-5 minutes. Add garlic and cook for another minute. Add broth and loosen anything sticking to the pan. Bring to a boil, then return chicken to pan. Add in celery, bay leaves, carrots, and thyme. Reduce heat to a simmer and cover pot, then cook for about 20-25 minutes until chicken is tender. Take chicken out and put on plate. Remove pot from heat, then add noodles. Let it stand covered for about 20-22 minutes or until noodles are tender. When chicken is cool enough to handle, take the meat from the bones and throw away the bones. Shred the meat into small pieces, then put back in pot. Stir in the lemon juice and parsley, and salt and pepper to taste. Discard bay leaves. Bon appetit! Source: Taste of Home

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