Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Soups & Stews
Ingredients: 2 tbsp olive oil or butter; 1 onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 3 cloves garlic, minced; 8 cups chicken broth; 1.5 lbs bone-in, skin-on chicken thighs; 2 bay leaves; 1 tsp dried thyme; 6 oz egg noodles; to taste Salt and black pepper, to taste; 2 tbsp chopped fresh parsley, plus more for garnish

The ultimate comfort classic: a clean, herby chicken broth loaded with tender shredded chicken, soft carrots and celery, and egg noodles. Poaching bone-in chicken thighs directly in the broth builds real depth without needing a separate stock.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

2 tbsp olive oil or butter
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1.5 lbs bone-in, skin-on chicken thighs
2 bay leaves
1 tsp dried thyme
6 oz egg noodles
to taste Salt and black pepper, to taste
2 tbsp chopped fresh parsley, plus more for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté 6-7 minutes until softened.
Add garlic and cook 1 minute until fragrant.
Pour in the chicken broth, then add the chicken thighs, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer covered 25 minutes, until the chicken is cooked through.
Remove the chicken thighs to a plate. Once cool enough to handle, discard skin and bones, shred the meat, and return it to the pot.
Bring the soup back to a simmer and add the egg noodles. Cook 8-10 minutes, or according to package directions, until tender.
Remove bay leaves, stir in parsley, and season with salt and pepper to taste.
Ladle into bowls and garnish with extra parsley.