Chicken Noodle Soup
The classic "Get Well" soup, made with chicken thighs, carrots, celery, onion, and egg noodles.
servings: 6
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- 1 TBSP cooking oil
- 1-1/2 lbs bone-in chicken thighs
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs of celery, chopped
- 1 clove garlic, minced
- 8 cups chicken broth
- 1/2 tsp dried thyme
- 2 bay leaves
- 8 ounces egg noodles
- salt & pepper
- 1 TBSP lemon juice
Cool Tools For Your Kitchen
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Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
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Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
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Directions
- Heat the oil in a dutch oven or large pot over medium-high heat.
- Sprinkle the chicken thighs with a little salt and pepper and add to the pot skin-side down and cook for about 5 minutes or until skin is well browned. Remove the chicken to a plate and set aside.
- Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until veggies are softened, about 5 minutes.
- Place the chicken thighs back in the pot along with the broth, thyme, and bay leaves. Bring to a boil then reduce heat to medium-low, cover and simmer 25 minutes.
- Remove the chicken from the pot to a plate and place the lid back on the soup. When the chicken is cool enough to touch remove the meat from the bones and shred into bite size pieces, discard the skin and bones.
- Return the shredded chicken to the pot along with the noodles, 1/2 tsp salt, and 1/4 tsp pepper. Stir and return to a boil over medium-high heat then cover and turn off the heat. Let soup sit covered until noodles are tender, 15 to 20 minutes, depending on your noodles.
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