Classic Chicken Noodle Soup

• •1.5 lb chicken thighs or drumsticks, bone-in, skin-on
• •1 tablespoon olive oil or unsalted butter
• •1 yellow onion, medium, diced
• •2 carrots, medium, peeled and diced
• •2 celery stalks, medium, diced
• •3 garlic cloves, minced
• •6 cup water
• •2 cup chicken broth or stock, low sodium
• •1 bay leaf
• •0.5 teaspoon dried thyme
• •4 oz egg noodles, medium or wide
• •0.3 cup fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Pat chicken pieces dry and season lightly with salt and pepper. In a large pot or Dutch oven, heat olive oil or butter over medium-high heat. Add chicken pieces and sear for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.

2. 2

   Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until vegetables start to soften. Add minced garlic and cook for another minute until fragrant.

3. 3

   Return the seared chicken to the pot. Pour in water and chicken broth. Add the bay leaf and dried thyme. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.

4. 4

   Carefully remove the chicken pieces from the pot and let them cool slightly. Remove and discard the bay leaf. Once cool enough to handle, remove the skin and bones from the chicken (if applicable) and shred the meat using two forks. Set the shredded chicken aside.

5. 5

   Increase the heat to medium-high and bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, typically 7-10 minutes, until al dente. Be careful not to overcook them.

6. 6

   Stir the shredded chicken back into the soup. Add the fresh chopped parsley. Taste and season generously with salt and freshly ground black pepper. Serve hot.

Chef's Tips

• 💡For an even richer broth, you can simmer the chicken with the vegetables and liquids for up to 1.5-2 hours before removing the chicken. This allows more flavor to develop.
• 💡Do not overcook the noodles! They will continue to soften slightly after the soup is removed from the heat. If you plan on having leftovers, consider cooking the noodles separately and adding them to individual bowls to prevent them from getting mushy.
• 💡Fresh herbs, especially parsley or dill, added at the very end brighten the flavor of the soup significantly. A squeeze of fresh lemon juice can also add a lovely zing.
• 💡This soup freezes well. Allow it to cool completely before transferring to airtight containers. Thaw in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed.