HOW TO MAKE THE GREATEST CHICKEN NOODLE SOUP

YOU WILL EVER TASTE IN THE WORLD IN WHICH YOU WILL NEVER HAVE TO EVER TASTE OR EAT ANOTHER FOOD EVER AGAIN

Ingredients Tools

• Sesame Oil, Butter, Olive Oil • Kitchen Knife

• 2x Chicken Thighs • Medium Pot w/ cover
• 1 pack of Wide Egg Noodles • Cutting board
• Vegetables: 1x Onion, 2x Carrot, 2x Celery Stalks, 4x • Ladle
Cloves of Garlic • Mixing Spoon
• 4x Chicken Bouillon Cubes • Small Mixing Bowl
• Spices: Cayenne Pepper, Bay Leaves, Chili Powder,
Pepper, Dill, Thyme
Step 1. Food prep

• Get your spices and bouillon cubes out

• Put 1x onion, 2x carrot, 2x celery, 4x garlic onto a plate
o Dice onion

The way I cut onions is by first cutting off

the top and bottom to make it flat.

I then split it in half, and thinly slice parallel to the lines of the onion, but not all the way through, so I
can then chop the onion parallel to the flat part I cut. This leaves me with perfectly diced onions every
time!
o Finely dice garlic

Quick Tip!

By using your knife to smash

the garlic, the skin comes off
very easy!

o Chop celery

Remove the leaves, and white parts

of the stem when processing celery.

These parts are generally bitter and

tough
 o Chop carrot

Carrots are very simple,

just cut off the very
top, and chop away!

• Now you need to prepare the chicken thighs

o Remove the skin from the thigh by gripping the skin and using the knife to hold down the chicken while
pulling back the skin.
Step 2. The cooking process

• Add 2 tbsp. olive oil to the pot and turn the stove to medium heat.

o Let the olive oil heat up until its hot enough to sizzle when you flick water into it

• Once the oil is hot enough to sizzle, add 2 tbsp. of butter

• Add the vegetables and mix to coat with the oil and butter. Once the vegetables begin to sizzle turn down heat to
medium-low and cover.

This is a process known as “Sweating”

We sweat the vegetables by cooking

them on low heat, in order to release
the flavor of them, as well as
softening them for the soup.

• Once the vegetables are soft, add spices, remove cover

o 12 dashes Cayenne
o 2x Bay Leaves
o 3 dashes Chili Powder
o 5 rotations of Pepper
o 2 tsp. Thyme
o 2 tsp. Dill Weed
• Add 5 dashes of sesame oil and 4x bullion cubes
• Fill with water according to amount of bullion cubes

o Depending on the bullion cubes used they have a different ration of cubes to water, mine are 1 bullion
cube to 2 cups water.
o In this recipe, I added 10 cups water, and 4 bullion cubes. Two extra cups because some tends to cook off
in the process.

• Raise heat to high until water begins to boil

o It will take some time, at least my stove will, to get this to a boil so give it time

• Once boiling, add chicken thighs, turn heat to low, and cover

• Allow to cook for 20 minutes, occasionally mix

• Remove the chicken from the pot and place into the mixing bowl, then add the package of noodles into the
pot.(talk about amount in note)

Now would be the time to fish out

the chicken skin if you never
removed it.

You should also throw out the

chicken bone once you get all of
the meat off of it.

o Take two forks and use them to shred the chicken from the bone
• Add the chicken back into the soup and cook on medium heat for 10 more minutes

Chicken soup can be a hearty meal,

appetizer, or simply a warming meal on
a sick day!

I have grown to love soup through this

recipe, and I think it could do the same
for you!

• Remove from heat and you are done!