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Blog: Blog2
  • Writer's pictureAllyson Kerns

Chicken Noodle Soup


  • 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 or other egg noodles (about 8 ounces)

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon lemon juice


  • 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.

  • 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.

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

  • 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.

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