1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped (optional)
Heaped tablespoon minced garlic (4 cloves)
2 bay leaves
1 tbsp fresh parsley (or 1/2 tbsp dried parsley)
3 sprigs fresh thyme OR 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 or 5 thighs)
8 cups chicken stock or broth, low sodium or use homemade stock
5 ounces egg noodles (or pasta of choice)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or more stock, as needed
Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Recipe Courtesy of
Bibb's Texas BBQ
bibbstexasbbq.com
Sprinkle your preferred rub onto both sides of the ribs and massage the spices into the meat, making sure you cover the entire rack of ribs
Preheat smoker to 275F
Insert cherry or hickory wood into smoker
Place ribs in smoker, smoke for 3 hours
Remove ribs from smoker and prepare to place on BBQ
Ensure your BBQ is hot (you want the sauce to caramelize into the meat)
Place rack of ribs bone side down onto BBQ
Douse the meat side of ribs with your choice of sauce
Flip and remove the membrane (skin)
Lightly sauce underside of ribs
Flip once more, sauce and dig in!
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Ingredients
Directions
Sprinkle your preferred rub onto both sides of the ribs and massage the spices into the meat, making sure you cover the entire rack of ribs
Preheat smoker to 275F
Insert cherry or hickory wood into smoker
Place ribs in smoker, smoke for 3 hours
Remove ribs from smoker and prepare to place on BBQ
Ensure your BBQ is hot (you want the sauce to caramelize into the meat)
Place rack of ribs bone side down onto BBQ
Douse the meat side of ribs with your choice of sauce
Flip and remove the membrane (skin)
Lightly sauce underside of ribs
Flip once more, sauce and dig in!
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
