Homemade Chicken Noodle Soup
A soul-warming bowl of tender chicken, soft egg noodles, and aromatic vegetables in a deeply savory golden broth.
Contains common allergens
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Instructions
- 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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