Old-Fashioned Chicken Noodle Soup
Time: 1 hour 20 minutes
Yield: 10 servings
About
Whether you're feeling a little under the weather or you just want a comforting bowl of soup, nothing satisfies quite like Old-Fashioned Chicken Noodle Soup. Each spoonful of this classic soup is like a warm hug, transporting you to a cozy, safe place. With all the staples like tender chicken, fresh veggies, buttery noodles, and savory chicken broth, this recipe is perfect for cold nights. Old-Fashioned Chicken Noodle Soup is the homemade soup of dreams!
Ingredients
- 2 1/2 pounds chicken thighs, bone-in and skin-on
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 10 cups chicken broth
- 4 ribs celery, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
- 3 cups egg noodles, uncooked
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Directions
Step 1 -Pat the chicken dry with paper towels.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -In a 6-quart stockpot, heat the oil over medium-high heat.
Step 4 -Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.
Step 5 -Transfer the chicken from the pan and remove the skin.
Step 6 -Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.
Step 7 -Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.
Step 8 -Add the garlic and cook until fragrant, about 1 minute.
Step 9 -Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.
Step 10 -Add the now-skinless chicken to the mixture.
Step 11 -Add the celery, the carrots, the bay leaves, and the thyme.
Step 12 -Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.
Step 13 -Transfer the chicken to a plate.
Step 14 -Transfer the soup from the heat.
Step 15 -Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.
Step 16 -When the chicken has cooled enough to handle, remove and discard the bones.
Step 17 -Shred the chicken meat into bite-sized pieces and add it to the stockpot.
Step 18 -Stir in the parsley and the lemon juice.
Step 19 -Taste for seasoning.
Step 20 -Discard the bay leaves and serve.
