Today in yoga, our amazing teacher Dianne talked about the need to find contentment for ourselves on gray, rainy, cold, sleety days when you live in Chicago in February. Sometimes contentment can be something as easy as a warm dinner, so tonight I’m making Skinnytaste’s Chicken Noodle Soup. My friend Bridget shared this recipe with me and it’s so good! Her secret addition are the Chicken Soup Dumplings from Trader Joe’s. You add them at the end and they are a game changer!
What You Need
- 4 boneless skinless chicken thighs, trimmed of all fat (or shred a rotisserie chicken like me!)
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrot
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 bay leaves
- black pepper, to taste
- 1 cup egg noodles
- parsley, optional for garnish
- Trader’s Joe’s Chicken Soup Dumplings
What You Do
- Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
- Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
- Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Add the dumplings if you decide to use them. Allow them to warm. Then, garnish with parsley and serve.
I hope this adds a little contentment to your day!
Have a great week!
xo,
