Recipes from Home: Chicken Noodle Soup

Menu Part: 
Cuisine Type: 
Approximately 3 1/2 qts.

Patrick Browne, Executive Chef, University of Montana, Missoula, Mont., says: I don’t have many recipes from home because I live alone, but I do like to make this chicken noodle soup during the colder months. I like it because it’s full flavored and the small veggies are fresh and sweet against the meatiness of the braised thighs. The Israeli couscous works because it all fits on a spoon. This recipe is also easy to split into smaller portions and freeze before
adding the pasta.


2 lbs. chicken thighs, skinless, bone-in
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
1 cup carrots, peeled, cut into large chunks
1 cup onion, cut into large chunks
1 cup celery, cut into large chunks
1/2 cup dry sherry
4 bay leaves
2 qts. chicken stock
1 cup small carrots, scrubbed but not peeled, cut in 1/8-in. rounds
1 cup celery, washed, inner light green
stems and leaves, sliced, 1/8-in. cut, leaves roughly chopped
1 cup leeks, washed, whites only, split, cut in 1/8-in. rounds
Israeli couscous as needed


1. Season chicken thighs with salt and pepper. Heat oil in rondeau or Dutch oven to smoke point. Sear chicken thighs until dark brown on all sides. Remove and set aside.

2. Add first listed amount of carrots, onion and celery and sweat for few minutes. Deglaze with sherry and reduce until dry. Add thighs back in and add bay leaves and chicken stock. Bring to simmer, cover and transfer to a 300°F oven.

3. Cook until chicken thighs are fork tender, about 45 mins. to 1 hour. Remove lid and cool overnight.

4. Skim fat off top of pot containing thighs and reserve. Remove thighs and shred meat. Heat stock and strain out all vegetables. In another pan add some of reserved fat.

5. Add second listed carrots, celery and leeks and sweat for few mins. Add shredded chicken thighs and strained stock. Bring to simmer.

6. Add Israeli couscous. Simmer until couscous is cooked, about 5 mins. Adjust seasoning and serve.

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