Roasted Chicken Noodle Soup
½ cup Custom Culinary Savory Roasted Chicken Base
4 quarts water
2 lbs boneless skinless chicken thighs
1 medium yellow onion, diced
2 bulbs fennel, diced
5 carrots, peeled and diced
3 cloves garlic, thinly sliced
1 sprig fresh sage
1 lb pasta such as penne, macaroni or shells
Salt and Pepper to taste
Italian parsley for garnish
In a medium pot over low heat, whisk together the chicken base and water until it fully incorporated.
Heat about a tablespoon of olive oil in a soup pot, then brown chicken in batches until they render some fat and are golden brown.
Once the chicken is browned, set it aside on a plate and add the onions, fennel, carrots and garlic to the pot. Sautee the vegetables in the rendered chicken fat until softened, season with salt and pepper.
Add the chicken back into the pot and pour in the stock, making sure to scrape up any browned bits at the bottom of the pot.
Add in a sprig of sage and bring to a simmer. Simmer the soup until the chicken is tender, about 30 minutes.
Pull chicken pieces out and shred with a fork, then add it back into the pot.
In a separate pot, cook pasta according to package instructions then drain and reserve on the side. Serve soup over noodles and garnish with chopped Italian parsley.