Chicken Soup Version 2.0

When it comes to comfort food, chicken soup tops my list. I have been needing a lot of comforting lately what it it being allergy season and what not! But now I need chicken soup to soothe my soul. It is getting more colorful outside and there is a nip in the air. Summer is definitely over and now I will have to wait for 8 months of before I can feel comfortable and have fun outside.
This weekend I had picked up some carrots and a bunch of celery. These were locally produced and were as fresh as it gets. The moment I picked those up I made up my mind that it was going to be chicken soup (again) for dinner. Once again, an easy fix!

What I needed:

  • 6 pieces of chicken thigh (you can use breast)
  • 2 medium yellow onions, cut into chunks
  • 3 carrots, peeled and cut (any way you like)
  • 4 stalks of celery, chopped
  • A bunch of bok choy, roughly chopped.
  • Whole wheat spaghetti noodle (1/2 a pack or more)
  • 3-4 fat cloves of garlic, grated
  • 2 bay leaves
  • 1 tbs of oil
  • Salt & Pepper to taste and few whole peppercorns.
How I made it:
  • Boiled the chicken and spaghetti in 7-8cups of water along with a fat pinch of salt. Removed the pieces of chicken and noodles from the broth and shredded the chicken those into strips. (You can boil the noodles separately, I was too lazy)
  • To a pan, added 1 tbs of oil and to it added the bay leaves and the whole peppercorns.
  • Into it went the chopped onions and grated garlic and sauteed till the raw smell disappeared. 
  • Then the chopped celery & carrots went in. 
  • Cooked for a bit while stirring it and added the shredded chicken and boiled spaghetti to it.
  • Next went in the bok choy.
  • Cracked some black pepper and added the broth.
  • Finally added salt and brought it up to a boil. 
This was a whole meal in itself but you can always eat it with whole wheat bread or pita bread. You can also add a tablespoon of butter to it. 

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