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Sometimes dinner in a snap is what you need, and as the cold weather approaches, hearty flavorful chicken soup can beat the sniffles and warm up a grey day. Our new 4/S seasoning gives rich flavor to the soup with a minimum of cooking time.

  • 2 pieces boneless/skinless chicken thighs
  • 2 tsp. olive oil
  • 1/2 small onion
  • 1 tsp. THYME
  • 1/2 tsp. GINGER
  • 1/4 tsp. GARLIC
  • 1/4 tsp. BLACK PEPPER
  • 1-2 tsp. 4/S SEASONED SALT
  • 4-6 Cups water
  • 4 oz. extra wide egg noodles (sometimes called dumpling noodles)
  • 1/2 tsp. olive oil
  • 1 tsp. SWEET BASIL
  • 1 sprinkle GRANULATED GARLIC

Bring a quart of water to a boil for the noodles. In a saute pan big enough to hold 4 cups water, heat 2 tsp. olive oil over medium heat. Add the minced onion, cook one minute, then add the chicken thighs. Sprinkle with THYME, GINGER, BLACK PEPPER and GARLIC. Cook till browned on both sides, which is about 8 minutes. Halfway through the browning, sprinkle heavily with 4S SEASONED SALT. Remove the chicken, then add 4 cups water. Stir the pot to get the browned bits up off the bottom. Cook the noodles according to the package directions - undercooking just a bit - 6 minutes instead of 7 for most egg noodles. Drain without rinsing, and while steamy warm, drizzle with olive oil and sprinkle with crumbled SWEET BASIL and GARLIC GRANULES. While the noodles are cooking, cube the chicken and return it to the pot for the final 5 minutes cooking time. Divide the noodles between 2 soup bowls (there will probably be enough for seconds), top with a ladleful of soup, and enjoy.

Serves: 2.
Prep. Time: 5 minutes.
Cooking time: 15 minutes.

Thyme French .3 oz. 1/4 cup jar
Powdered China #1 Ginger .9 oz. 1/4 cup jar
Garlic Powder Granulated 1.3 oz. 1/4 cup jar
Black Pepper Shaker Grind 1.1 oz. 1/4 cup jar
4S Special Seasoned Sea Salt 4.0 oz. 1/2 cup jar
Basil California .2 oz. 1/4 cup jar

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