Chicken & Poultry

Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Total time: 60 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 1.5 lbs bone-in skin-on chicken thighs; 2 tablespoons olive oil; 1 large yellow onion, diced; 3 carrots, sliced into rounds; 3 celery stalks, sliced; 3 garlic cloves, minced; 8 cups chicken broth; 2 bay leaves; 6 oz wide egg noodles; 2 tablespoons chopped fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

A soul-warming bowl of tender chicken, soft egg noodles, and aromatic vegetables in a deeply savory golden broth.

60 minutes

Serves 6

Lunch

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper and brown 4 to 5 minutes per side, then set aside.

2
Add the onion, carrots, and celery to the pot and cook 6 to 8 minutes until softened and the onion is translucent, scraping up the browned bits. Stir in the garlic and cook 1 minute until fragrant.
3
Return the chicken to the pot, pour in the broth, add the bay leaves, and bring to a boil. Reduce to a gentle simmer and cook 25 minutes until the chicken is fork-tender.
4
Remove the chicken, discard the skin and bones, and shred the meat into bite-size pieces with two forks.
5
Bring the broth back to a boil, add the egg noodles, and cook 6 to 8 minutes until tender. Return the shredded chicken to the pot and discard the bay leaves.
6
Stir in the parsley, taste and adjust salt and pepper, and serve hot.

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