2 quarts (8 cups) reduced-sodium chicken broth
1½ cups diced (1-inch pieces) carrots
1½ cups chopped (1-inch pieces) yellow onion
1 cup (1-inch pieces) celery
3 bone-in chicken thighs (about 1 pound), skin removed
4 sprigs fresh thyme, tied together with kitchen string
2 bay leaves
1 cube salt-free vegetable bouillon
16 ounces Shirataki noodles, rinsed with cold water (see note)
½ teaspoon Old Bay Seasoning
Salt and ground black pepper
In a 6-quart stockpot over medium heat, combine the broth, carrots, onions, celery, chicken thighs, thyme, bay leaves and bouillon cube. Bring to a very gentle simmer and cook until the vegetables are tender and chicken is cooked through, about 25 minutes.
Meanwhile, cut the Shirataki noodles into pieces about 3 inches long.
Remove the chicken thighs from the soup and place on a cutting board. Remove and discard the bones. Shred the chicken meat, then return it to the soup along with the noodles and Old Bay Seasoning.
Season with salt and pepper, then remove and discard the bay leaves and thyme. Skim any fat off the top of the soup, then ladle into 8 serving bowls.
Cook's notes: You can make your own stock if you like by simmering chicken bones or parts in water with onions, celery, garlic and carrots. After simmering, strain out and discard the solids, then chill. The fat will solidify on the surface and is easily scraped off and discarded. The flavor of homemade stock is much better than purchased. Plus, you control how much salt is added.
This is a great base recipe for noodle soup. You can add different herbs and spices to take the flavor in any direction you like. Some soy sauce, ginger and bok choy or miso and mushrooms, or even some kimchee and peas are great (and healthy) ways to keep it interesting.
@Recipe nutrition:Nutrition values per serving: 93 calories, 3 g fat (1 g saturated), 6 g carbohydrates, 1 g fiber, 10 g protein, 2 mg cholesterol, 659 mg sodium.
Rocco DiSpirito for The Associated Press