Chicken Noodle Soup
- Replies 0
You can make homemade chicken noodle soup with bone-in chicken, chewy egg noodles, and an aromatic broth—no whole chicken needed.
Ingredients
Warm up with a bowl of comfort. Image credit: Taste of Home
Ingredients
- 2-1/2 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: Additional salt and pepper
- Pat chicken dry, season with salt and pepper. In a 6-qt stockpot, heat oil over medium-high heat. Brown chicken in batches for 3-4 minutes, then remove and set aside. Leave 2 tablespoons drippings in the pot.
- Sauté onion in drippings until tender (4-5 minutes). Add garlic and cook for 1 more minute. Add broth, scraping up brown bits. Bring to a boil, then return chicken to pot with celery, carrots, bay leaves, and thyme. Simmer, covered, for 25-30 minutes.
- Remove chicken, add noodles to the soup, and let it stand covered until tender (20-22 minutes).
- Once chicken cools, shred and discard bones. Add meat back to pot along with parsley and lemon juice. Adjust seasoning with salt and pepper, and discard bay leaves.
