There's nothing better than a hot bowl of chicken noodle soup on a cold day or when you're feeling under the weather.

Here’s what you’ll need:

• Chicken broth
• Boneless skinless chicken thighs
• White onion
• Celery
• Carrots
• Corn on the cob (optional)
• Pasta ribbon noodles

The Process:

Start by prepping the ingredients. Dice 1 cup of onion, 1 cup of celery, and 1 cup of carrots. Cut the ears of corn in half. You could substitute frozen corn in this recipe, but I really love the fresh sweet corn. If you do not like corn in your soup, you can omit it all together.

Season the chicken thighs front and back with salt and pepper. You can use chicken breasts instead of chicken thighs, but the chicken thighs add a lot of flavor to this soup. 

Heat a large pot on medium-high heat. Drizzle in a couple tablespoons of cooking oil. Add the chicken thighs and sear on each side for 2-3 minutes to get a nice crust. The goal is not to fully cook the chicken thighs but to sear the chicken and add more flavor to the soup.

Remove the chicken thighs from the pot and set aside on a plate and reduce the heat to medium. Add the diced onion, celery, and carrots. As the vegetables cook, scrape the bottom of the pot to release any browned bits left from the chicken. Those little bits make the soup more flavorful. Let the vegetables cook for about 5 minutes until they start to soften. Add the chicken back to the pot and pour in 48 oz. of chicken broth. Cover with a lid and simmer for about 10 minutes or until the chicken is fully cooked.

Once the chicken is cooked, remove it from the pot and onto a cutting board. Add 2 cups of pasta ribbons or your choice of noodles as well as the halved corn on the cobs to the pot. Cover with a lid and simmer for 10 minutes. While the noodles and corn cook, shred the chicken and add it back to the pot. Finish by seasoning the soup with salt and pepper to taste. I like to cut the corn off the cob, but you can serve as is. Either way, you are sure to enjoy this soup!