Prep time: 15 mins | Cook time: 45 mins | Servings: 10 (about 3-1/2 quarts)
Hearty and delicious chicken noodles soup. Cozy up on chilly nights and feel better with a bowl of this high-protein soup that’s packed with veggies.
Ingredients
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2-1/2 lbs bone-in chicken thighs
3 c. uncooked kluski or other egg noodles (about 8 oz.)
1 tbsp canola oil
1/2 tsp pepper
1 garlic clove, minced
4 medium carrots, chopped
1 large onion, chopped
1 tsp minced fresh thyme or 1/4 tsp dried thyme
2 bay leaves
Optional: Additional salt and pepper
1 tbsp lemon juice
4 celery ribs, chopped
1 tbsp chopped fresh parsley
1/2 tsp salt
10 c. chicken broth
How to make Chicken Noodle Soup
Step 1: Using paper towels, pat dries the chicken, then season all sides with salt and pepper.
Step 2: In a 6-quart stockpot, heat the oil over medium-high heat. Then, add the chicken, skin-side down, and sear for about 3 to 4 minutes until dark golden brown. Take the chicken out of the pot when done and discard the skin. Reserve about 2 tbsp of the drippings.
Step 3: In the same pot with the drippings, cook the onion for about 4 to 5 minutes until tender. Add the garlic and continue to cook for a minute more. Pour in the broth, stir, and deglaze the pot. Bring to a boil and return the chicken to the pan along with the celery, carrots, bay leaves, and thyme. Adjust the heat to low. Put the lid on and continue to cook for an additional 25 to 30 minutes or until the chicken is cooked through.
Step 4: On a plate, transfer the chicken. Remove the pot from the heat and replace the lid. Set the pot aside for about 20 to 22 minutes or until the noodles are cooked.
Step 5: Once the chicken is cooled enough to handle, remove the bones and discard them. Shred the meat into bite-sized pieces and return to the pot. In a mixing bowl, mix the parsley and lemon juice. Add this to the pot and season with salt and pepper according to taste. Discard the bay leaves.
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.
Ingredients
- 2-1/2 lbs bone-in chicken thighs
- 3 c. uncooked kluski or other egg noodles (about 8 oz.)
- 1 tbsp canola oil
- 1/2 tsp pepper
- 1 garlic clove, minced
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 tsp minced fresh thyme or 1/4 tsp dried thyme
- 2 bay leaves
- Optional: Additional salt and pepper
- 1 tbsp lemon juice
- 4 celery ribs, chopped
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 10 c. chicken broth
Instructions
Step 1: Using paper towels, pat dries the chicken, then season all sides with salt and pepper.
Step 2: In a 6-quart stockpot, heat the oil over medium-high heat. Then, add the chicken, skin-side down, and sear for about 3 to 4 minutes until dark golden brown. Take the chicken out of the pot when done and discard the skin. Reserve about 2 tbsp of the drippings.
Step 3: In the same pot with the drippings, cook the onion for about 4 to 5 minutes until tender. Add the garlic and continue to cook for a minute more. Pour in the broth, stir, and deglaze the pot. Bring to a boil and return the chicken to the pan along with the celery, carrots, bay leaves, and thyme. Adjust the heat to low. Put the lid on and continue to cook for an additional 25 to 30 minutes or until the chicken is cooked through.
Step 4: On a plate, transfer the chicken. Remove the pot from the heat and replace the lid. Set the pot aside for about 20 to 22 minutes or until the noodles are cooked.
Step 5: Once the chicken is cooled enough to handle, remove the bones and discard them. Shred the meat into bite-sized pieces and return to the pot. In a mixing bowl, mix the parsley and lemon juice. Add this to the pot and season with salt and pepper according to taste. Discard the bay leaves.
