Chicken Noodle Soup with Sage


There’s nothing like a big pot of soup to chase the winter chill from your bones!  We’ve had our first snow; not a lot but just a warning.


Whenever I cook, I miss my family.  The children of course are doing what young adults must; college and working.  On the other hand, my husband is still in Haiti, having a last fling, pretending not to be retired.  That’s coming to a screeching halt December 15th when he finally surrenders, comes home and has something decent to eat 🙂

Chicken Noodle Soup with Sage

2 tbsp olive oil

6 chicken thighs, bone in, skin on

1 onion, chopped

3 celery branches, diced

3 carrots, diced

Ground sage

1 1/2 tsp salt

1/2 tsp black pepper


1 pkg frozen fresh noodles, coarsely broken

In a skillet, briefly brown the thighs in the olive oil, then remove and place in a stock pot. Add the onion, celery and carrots to the skillet, sauteing until the onion is soft.  Sprinkle a coating of ground sage over the vegetables, add the salt and pepper, then place in the stock pot with the chicken.  Add water to the pot 1-2 inches above the ingredients, bring to a boil, then simmer for 45 minutes – 1 hour.

Remove the chicken thighs from the pot, remove skin and bones, then cut into bite size pieces.  Return the chicken to the pot, bring to a boil, add the noodles and boil for 1-2 minutes.


About cookinginsens

An American living in Burgundy, France
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10 Responses to Chicken Noodle Soup with Sage

  1. Chicken soup makes everything better. Must be tough for you having everyone away. Big Man is away for a couple of weeks and has only been gone a few days and I’m already complaining!

  2. Mad Dog says:

    That will keep the colds away 🙂

  3. Karen says:

    I’m sure that your family misses you and your good cooking as much as you miss them.

  4. Michelle says:

    Looks delicious! If winter ever comes (in the 80s here this week, creepy though that is)…

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