About this Recipe

A classic old fashioned chicken noodle soup with all the staple ingredients like chicken, veggies, buttery noodles, and chicken broth to made this recipe the homemade soup of dreams.

Servings

8-10

Prep Time

20 mins

Cook Time:

1 hr

Instrument:

Stove-top

Inroduction

Chicken Noodle Soup

By: Terry Randolph

The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables. Adaptable, depending on culture, common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza.

Selected Recipes

Good For:

Lunch/Dinner/Snack

Diffculity

2-5

Calories:

510

Best For:

Chicken Soup Lovers

Ingredients

  • 2 1/2 lbs chicken thighs, bone-in & skin-on
  • 1/2 tsp salt (more to taste)
  • 1/2 tsp black pepper (more to taste)
  • 1 tsp canola oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 10 cups chicken broth
  • 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

Prepration

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.

NUTRITION

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins and minerals, among others. The percentages place here are only a guide.

Amount Per 100 grams

Calories: 510
  • Protein 18%
  • Calories 12%
  • Cholesterol 24%
  • Fat 46%

Enjoying good food is one of life’s greatest pleasures. Be careful not to overindulge. Keep healthy!