Serves 8 to 10 people
YouTube instructional video is at the bottom.
What you’ll need
3 Pound Chicken thighs
12 ounces Egg noodles
Unsalted butter
1 large whole carrot
12 ounces Frozen Green peas
Seasonings
1 yellow onion
3 ribs celery
4 cloves garlic
Fresh thyme
Bay leaves
Sea Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Cayenne pepper
Black pepper
Preparation of ingredients
Step 1- Chop 1 yellow onion, 3 ribs Celery (Rinse before chopping.), 4 cloves garlic (Until minced), and 1 tablespoon Thyme leaves (Remove Thyme leaves off of stems before chopping.)
Step 2- Chop 2 large whole carrots into quarter slices. (Rinse Carrots before chopping).
Preparing and searing the chicken thighs
Step 3- Add chicken thighs into strainer. Rinse with cold water. Pat chicken thighs dry with napkins. Trim off any excessive fat off of chicken thighs. Place into large bowl.
Step 4- Add 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Poultry magic, 3 teaspoons onion powder and 3 teaspoons garlic powder. Coat the seasonings on to the chicken thighs using your hands.
Preheat fire to medium high heat.
Step 5- Add 3 tablespoons unsalted butter into large saucepan. Spread the butter along the bottom of pan. Once the butter has melted, add chicken thighs. Sear for 3 minutes on each side. Transfer chicken thighs on to serving plate.
Making the chicken stock
Preheat fire to medium high heat.
Step 6- Add 3 quarts water, 1 cup chopped yellow onion, 1 tablespoon chopped garlic, 3 teaspoons sea salt, 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 2 teaspoons fresh thyme, and 4 bay leaves into a large pot. Stir all ingredients together. Let come to a simmer.
Step 7- Add Chicken thighs. Stir all ingredients together. Cover with lid. Let simmer for 1 hour and 10 minutes.
Step 8- Remove chicken thighs and place on to serving dish. Let cool for 5 minutes. Add Chicken broth into a mesh strainer with a medium sized bowl underneath it. Discard the contents inside the mesh strainer. Once done you should have 2 quarts chicken stock.
Step 9- Remove skin and fat off of chicken thighs. Separate meat off of the bones of the chicken and shred chicken pieces using a fork.
Making the soup
Preheat fire to medium high heat.
Step 10- Add 2 quarts of chicken stock and 2 cups water into large pot. Stir all ingredients together. Let come to a simmer.
Step 11- Add 1 1/2 cups chopped celery and 1 1/2 cups chopped carrots. Stir all ingredients together. Let simmer for 6 minutes.
Step 12- Add 7 ounces (Weight) 3 1/2 cups (Volume) egg noodles. Stir all ingredients together. Let simmer for 4 minutes.
Step 13- Add Shredded chicken, and 1 cup of organic frozen green peas. Stir all ingredients together. Let simmer for 5 minutes. Turn fire off and let cool for 5 minutes before serving.
For best results- Serve the next day. Flavors will settle and increase overnight.
Storage- Will last in fridge for 5 days and 3 months in freezer.
YouTube Instructional video.
