Chicken soup (with bones)

Needed some thick soup. It was a rainy day.


  1. 4 chicken thighs
  2. 2 cups egg noodles
  3. 1 cup cut carrots
  4. 1/2 onion, chopped
  5. 1/2 bell pepper
  6. 3 celery sticks
  7. Garlic powder
  8. Onion powder
  9. 1 salt and pepper to taste
  10. 2 tbsp olive oil
  11. 3 chicken bouillon or base
  12. 1 tbsp olive oil
  13. 3 tbsp butter
  14. 2 tbsp hot sauce
  15. 2 teaspoons basil
  16. to taste Salt and pepper
  17. 6 c water
  18. (Cornstarch if you like it thinker)


  1. Pre heat oven to 350. Clean chicken and pat dry. 1Tbsp of olive oil all over chicken. Season chicken with garlic powder, salt and pepper. Add 1 &1/2 cups of water with 1 bouillon(I use base). Place in pan/dish cover with onions and bell peppers. Put it in the oven with foil for and hour.

  2. Once chicken is done let cool while you chop carrots and celery to your desired size(1/2 in or smaller). Saute them in butter for 5 minutes. Then add juice from chicken cook on low while you cut chicken. I added the bell peppers and onions but you don’t have to.

  3. Add the remaining ingredients except the noodles.Cook for 15mins. Now add noodles cook for 10mins. Enjoy!

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