The Ultimate Chicken Noodle Soup

Total Time : Prep: 15 min. Cook: 45 min. + standing | Makes : 10 servings (about 3-1/2 quarts)

Ingredients

• 2-1/2 pounds bone-in chicken thighs


• 1-1/4 teaspoons pepper, divided


• 1/2 teaspoon salt


• 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

Directions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.


2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.


3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.


4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

Test Kitchen Tips

 

• You can save your chicken bones and vegetable scraps to make broth for your next soup. Find out how right here.

 

Nutrition Facts

1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.

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