Chicken Corn Soup

Ingredients:

• 1 Tbsp olive oil
• 2 lb. bone-in, skin on chicken thighs, skins removed, excess fat trimmed
• Salt and black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/2 cups chopped carrots (about 4 medium)
• 1 cup chopped celery (about 3 ribs)
• 1 Tbsp minced garlic (3 cloves)
• 4 (14.5 oz) cans low-sodium chicken broth (7.5 cups)
• 3 ears fresh corn (3 cups corn)
• 2 bay leaves
• 1 Tbsp chopped fresh thyme, or 1 tsp dried
• 2 cups (heaping, 4.5 oz) old fashioned egg noodles*
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 6 slices bacon, cooked, chopped

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Dab chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Sear chicken thighs in the pot until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
3. Add onion, carrots, and celery to the pot. Sauté for 3 minutes, then add garlic and sauté for 30 seconds longer.
4. Pour in chicken broth and return the chicken thighs to the pot along with the stripped corn cobs, bay leaves, and thyme. Season with salt and pepper and bring to a simmer.
5. Reduce heat to low and simmer for 15-20 minutes. Remove corn cobs and discard. Remove the cooked chicken and set aside for 5-10 minutes to cool, then shred.
6. Meanwhile, add corn kernels and egg noodles to the soup. Simmer, covered, for the amount of time listed on the noodles package (usually about 14-20 minutes).
7. Return the shredded chicken to the soup, along with heavy cream and parsley. Taste for more salt as needed.
8. Remove bay leaves. Pour servings into bowls and garnish with bacon.

Notes:

• Homemade rivels (mini dumplings) can be used in place of egg noodles.
• Frozen corn can be used in place of fresh if needed.
• For a thicker soup, add a tablespoon of cornstarch mixed with 2 tablespoons of water to the soup and simmer for a few minutes.

Enjoy!