Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs bone-in chicken thighs; 1 onion, diced; 3 carrots, sliced; 3 ribs celery, sliced; 3 cloves garlic, minced; 10 cups chicken stock; 6 oz wide egg noodles; 2 tbsp chopped dill; 2 tbsp chopped parsley; Salt and black pepper

Soups Chicken Freezer Friendly One-Pot High-Protein

The pot I make the minute anyone in the house starts sniffling: golden broth, tender shredded chicken, soft egg noodles, and enough dill and parsley to taste green and alive rather than heavy.

Course: Soups
Time: 50 min
Servings: 6

Cooking Notes

Brown the chicken thighs before adding the stock. The rendered fat gives the vegetables a better base and adds depth that a straight simmer cannot create.
Keep the broth at a gentle simmer while the chicken cooks. A hard boil can make the meat tougher and leaves the broth cloudier.
Cook the noodles near the end and stop as soon as they are tender. They continue absorbing broth as the soup sits, so leftovers may need a splash of stock when reheated.

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Classic Chicken Noodle Soup

By Gabriella

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Category: Soups
Total Time: 50 min
Difficulty: Easy

Servings: 6

Ingredients

2 lbs bone-in chicken thighs
1 onion, diced
3 carrots, sliced
3 ribs celery, sliced
3 cloves garlic, minced
10 cups chicken stock
6 oz wide egg noodles
2 tbsp chopped dill
2 tbsp chopped parsley
Salt and black pepper

Instructions

1
Brown the chicken thighs skin-side down in a heavy pot until the fat renders and the skin is deeply golden, then set them aside on a plate.
2
Cook the onion, carrot, and celery in the rendered fat until they soften and start to smell sweet, then stir in the garlic for a final minute.
3
Return the chicken to the pot with the stock, bring it to a bare simmer, and cook gently for thirty minutes until the meat pulls away from the bone.
4
Lift out the chicken, shred the meat, and discard the skin and bones. Bring the broth back to a boil and cook the noodles directly in it.
5
Stir the shredded chicken back in with the dill and parsley, taste carefully for salt, and ladle it out while the noodles are still perfectly tender.