Dairy-Free Chicken Noodle Soup (Hungarian Style)

Ingredients

• about 680 g Chicken thighs
• 1 large Onion
• 2 Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 8 cups Chicken broth
• about 225 g Gluten-free noodles
• 1 tbsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g chicken thighs into a large, heavy-bottomed pot. Add the 1 large onion, 2 carrots, 2 stalks celery, and 3 cloves garlic. Pour in the 8 cups of chicken broth.
2. 2Turn the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken thighs are cooked through. The chicken should reach an internal temperature of 74°C.
3. 3Carefully remove the about 680 g chicken thighs from the pot using tongs and place them on a clean cutting board. Once cool enough to handle, use two forks to shred the chicken meat into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Increase the heat under the pot to medium-high and bring the broth back to a gentle simmer. Add the about 225 g gluten-free noodles and 1 tbsp paprika to the pot. Cook for 8-10 minutes, stirring occasionally, until the gluten-free noodles are tender.
5. 5Stir in the 1 tsp salt and 0.5 tsp black pepper to season the soup.
6. 6Remove the pot from the heat. Stir in the 2 tbsp fresh parsley just before serving.
7. 7Serve the Dairy-Free Chicken Noodle Soup hot.

Substitutions

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