You’re going through a breakup, which is tough regardless of which side you’re on. Even if you were the one to end it, adjusting to life without that special someone can take some time. You may feel anxious, tired, uncomfortable, and weary of explaining what happened every time you show up to an event alone. But as you experience this new season of your life, there are some day-to-day items that still require your attention, particularly food.
You‘re strong. In fact, you’re stronger than you think. But finding the energy to cook during this haze of newfound singleness may prove to be a challenge.
That’s where this soup comes in. There’s a lore around chicken noodle soup, passed down orally through generations of moms tending to runny noses and sore throats. They say it’s good for the soul, which could translate to helping with a broken heart. This simple chicken noodle soup recipe is easy, healthy, and, most of all, comforting, guaranteed to get you through that first week without you-know-who. So chin up, friend. Everything’s going to be fine.
- 6 boneless, skinless chicken thighs
- 8 ounces egg noodles
- 1 Spanish onion, diced (a white or yellow onion would also work).
- 1 bulb of fennel or leek, stalk removed, sliced thin and rinsed.
- 3 carrots, pealed and sliced into 1/4 inch pieces.
- 3 long ribs of celery, rinsed and sliced into 1/4 inch pieces.
- 5 green onions, sliced thinly.
- 1 handful each parsley stems and thyme, tied into a bundle using butcher’s twine.
- 2.5 quarts (80 ounces) chicken stock or broth.
- 2 tablespoons soy sauce.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes.
- 1 bunch of dill, chopped
- Salt and pepper.
- Vegetable oil.
- Heat a 6 qt. pot over medium heat and add a tablespoon of vegetable oil. When the oil shimmers, begin browning your chicken in the pot. Cook the pieces in batches, only turning and removing when the chicken naturally releases from the bottom of the pot. If it doesn’t let go, it’s not done. Once browned, remove the chicken and set aside. Do not attempt to cook the chicken through completely at this stage.
- Add the Spanish onion, fennel or leek, carrots, and celery to the pot. Add a teaspoon of salt and begin to stir infrequently for 5 minutes, or until the onions and leeks begin to soften.
- Add the chicken stock, chicken, and herb bundler. Increase heat to medium-high until mixture begins to boil.
- Reduce heat to medium, bringing the mixture down to a simmer. As it simmers, impurities from the chicken thighs will rise to the top, forming a floating foam. Use a ladle or spoon to skim this off the top and discard. Simmer for 20–25 minutes.
- During this time, in another pot, bring 3 quarts of water to a boil, and add the egg noodles along with a tablespoon of salt. Cook for 4 minutes less than the package prescribes.
- After the soup simmers for 20–25 minutes, remove the herb bundle and chicken. Shred the chicken and add back to the pot along with the green onion, noodles, soy sauce, oregano, garlic powder, and red pepper flakes. Season with salt and pepper to taste. Let sit for 5 minutes, serve in a bowl, and enjoy!
- Optional step: This is a fun extra if you happen to be using chicken thighs with skin. Remove the skin from the thighs before browning. Then, while the soup simmers and the pasta boils, spread the reserved skin from the chicken thighs out on a skillet over medium heat. The skin will crisp up, cooking in its own fat. Once crispy, remove to a paper towel-lined plate to drain. Chop coarsly and use as a crunchy topping for the soup.