Wildly Tasty Chicken Noodle Soup with Vegetables

Wildly Tasty Chicken Noodle Soup with Vegetables


6-8 Wildly Tasty Chicken Bone-in Thighs Marinated 24 hours
6 cups Wildly Tasty Chicken Broth
6 oz Egg Noodles (4 servings) or other favorite

   Mediterranean Diet: use Whole Grain Egg Noodles

2 tbsp olive oil                       
1 tsp Kosher Salt
1 tsp ground black pepper
1 tbsp crushed garlic
4 carrots peeled and cut
3 celery stalks sliced
1 medium onion chopped (chives can be substituted)

Additional Vegetables:  Spinach, mushrooms, peas, kale, even peppers

1/2 tsp rosemary
1 Bay leaf
1/2 tsp thyme
2 tbsp parsley
Shredded Parmesan Cheese
Whole Wheat Crackers / Crusty Bread


In skillet heat oil, add chicken, salt and pepper
Cook until golden about 4 minutes, turn and repeat
Remove chicken and discard oil

Separate chicken meat into bit size pieces (discard bones)

In large pot or slow cooker
Pour in chicken stock, whisk in garlic
Add carrots, celery, onion
Stir in Rosemary, Bay leaf, Thyme
Cook until tender 10-12 minutes

Add chicken meat, parsley (salt & pepper to taste)

Simmer 5 minutes


Ladle into bowls 
   for added finesse serve in our Wildly Tasty Mug 

Top with Shredded Parmesan Cheese
Serve with crusty Bread

  Mediterranean Diet: use whole wheat crackers

Servings: 4