Ingredients
Scale
- 1.5 lbs Bone-in, skin-on chicken thighs or drumsticks ($4.00)
- 3 large carrots, diced ($0.60)
- 3 stalks celery, diced ($0.60)
- 1 large yellow onion, diced ($0.50)
- 2 cloves garlic, minced ($0.10)
- 8 cups water plus 4 chicken bouillon cubes ($1.00)
- 1 teaspoon dried thyme or oregano ($0.05)
- 2 cups wide egg noodles or 1 cup white rice ($0.80)
- Salt and black pepper to taste ($0.05)
- 1 tablespoon oil or butter ($0.10)
Instructions
- Step 1: Sauté the Aromatics: Place a large pot or Dutch oven over medium heat and add the oil or butter. Once hot, toss in the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Add the minced garlic and dried herbs during the last minute of sautéing, stirring constantly so the garlic doesn’t burn. This step builds the flavor base that makes the soup taste like it simmered all day.
- Step 2: Simmer the Chicken and Broth: Place the chicken pieces directly into the pot with the vegetables. Pour in the 8 cups of water and add the bouillon cubes. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot with a lid and let it cook for about 20 to 25 minutes. You will know the chicken is done when it reaches an internal temperature of 165°F and easily pulls away from the bone. If you are using noodles, add them to the pot during the last 8 minutes of simmering.
- Step 3: Shred and Serve: Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Use two forks to shred the meat and discard the skins and bones. Return the shredded chicken to the pot. Give everything a good stir and taste the broth. Add salt and pepper as needed to make the flavors pop. Ladle the hot soup into deep bowls and serve immediately while it is piping hot.
- Cook Time: 40 minutes