AmericanWeeknightOne-pot

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb bone-in chicken thighs skin-on; 3 carrots peeled and sliced into coins; 3 celery stalks sliced; 1 yellow onion diced; 3 garlic cloves minced; 8 cup chicken broth low-sodium; 2 cup wide egg noodles dry; 1 tsp dried thyme; 2 bay leaves; salt and black pepper to taste; 2 tbsp fresh parsley chopped, for serving

Golden broth brimming with tender shredded chicken, silky egg noodles, and sweet carrots and celery.

60 min6 servings

Ingredients

2 lb bone-in chicken thighs · skin-on
3 carrots · peeled and sliced into coins
3 celery stalks · sliced
1 yellow onion · diced
3 garlic cloves · minced
8 cup chicken broth · low-sodium
2 cup wide egg noodles · dry
1 tsp dried thyme
2 bay leaves
salt and black pepper · to taste
2 tbsp fresh parsley · chopped, for serving

Directions

1
Simmer the chicken
Place chicken thighs in a large pot and pour in the chicken broth. Add the bay leaves and thyme. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 25 minutes until the chicken is cooked through and pulls apart easily.
2
Pull and shred the chicken
Use tongs to transfer the chicken to a cutting board. Remove and discard the skin and bones. Use two forks to shred the meat into bite-sized pieces. Set aside. Discard the bay leaves from the broth.
3
Cook the vegetables
Return the pot of broth to medium-high heat. Add the onion, carrots, celery, and garlic. Simmer for 10 minutes until the carrots are just tender when pierced with a fork.
4
Add the noodles and chicken
Add the egg noodles and the shredded chicken back into the pot. Cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender but not mushy.
5
Season and serve
Taste the broth and season generously with salt and black pepper. Ladle into bowls and top with fresh chopped parsley.