Stoked at Home

2 Boil the Chicken Thighs: Add chicken thighs, water, and all broth seasonings to a large pot. Bring to a boil, then reduce the heat and simmer 20–25 minutes until chicken is tender.
3 Remove the chicken, shred it, and set aside. Keep the broth in the pot — that’s your flavor base.
5 Sauté the Vegetables: In the same pot, heat olive oil or butter. Add the diced onion, carrots, and celery. Sauté for about 6 minutes, until they start to soften and become fragrant. Add garlic and cook another 30 seconds.
7 Build the Soup: Add the shredded chicken back into the pot. Pour in your homemade broth and bring everything to a gentle simmer.
8 Stir in the noodles and cook 8–10 minutes, or until tender.
10 Make It Creamy: Lower the heat to medium-low. Stir in the heavy cream and milk.
11 For a thicker soup, whisk cornstarch and water together and stir it in now. Simmer (don’t boil) for 5–7 minutes until the broth becomes rich and velvety.
13 Finish and Serve: Taste and season with extra salt, pepper, or thyme as needed. Garnish with fresh parsley and serve warm with crackers, biscuits, or a crusty slice of sourdough.