Chicken Noodle Soup
This is the recipe I make when anyone in this house sneezes. Twice if it's the kids. There's something about a pot of chicken noodle soup simmering on the stove that feels like medicine before you eve
Ingredients
- 1.5 pounds bone-in
- skin-on chicken thighs
- 8 cups chicken broth (homemade or store-bought)
- 2 tablespoons butter
- 1 medium onion (diced)
- 3 carrots (peeled and sliced into rounds)
- 3 stalks celery (sliced)
- 3 cloves garlic (minced)
- 2 bay leaves
- 1 teaspoon dried thyme
- 6 ounces wide egg noodles
- fresh parsley for serving
- salt and pepper
Method
Step 1: Build the broth
- Melt butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and cook 30 seconds. Place the chicken thighs in the pot, pour in the broth, and add the bay leaves and thyme. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes until the chicken is falling-off-the-bone tender.
Step 2: Shred the chicken
- Remove the chicken thighs. When cool enough to handle, discard the skin and bones, and shred the meat with two forks. Return the shredded chicken to the pot.
Step 3: Cook the noodles
- Here's an important choice: cook the noodles directly in the broth if you're eating it all today. The noodles absorb some broth and pick up incredible flavor. But if you plan on leftovers, cook the noodles separately and add them to individual bowls when serving. Noodles left in broth overnight turn into bloated mush and soak up all the liquid. Cook them separately and your soup stays perfect for days.
- Bring the broth back to a boil, add the egg noodles, and cook until tender, about 8 minutes. Remove bay leaves. Season with salt and pepper. Finish with a handful of chopped fresh parsley.