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It's frigid here in the great state of Wisconsin, and all I can think about are all the warm and cozy things. And naturally, warm and cozy things to me are food-related.  Yes, I love

Total time

45 minutes




  • 1-2 tbsp butter
  • 0.5 medium onion
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery
  • 1 lb boneless skinless chicken breasts or thighs
  • 8 cups unsalted chicken stock*
  • 2-3 tbsp all-natural bouillon
  • 0.5 lb homestyle wide egg noodles
  • 1 tsp coarse salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp dried thyme


  1. Melt butter in a Dutch oven over medium heat. Add onion, carrots and celery and saute 4-5 minutes, until just starting to soften. Push veggies aside and add chicken breasts or thighs. Cook 2-3 minutes per side, until slightly browned. Add stock and bouillon and bring to a simmer for about 10 minutes, until chicken is fully cooked. Remove chicken and shred with two forks. Return to the pot. Stir in egg noodles, salt, pepper and thyme. Simmer 8 to 10 minutes, until noodles are cooked.