The Ultimate Chicken Noodle Soup

By zhanghengshuo

10 Person

60 Minutes

0 Calories

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.

Ingredients

1/2 teaspoon Salt
3 cups uncooked kluski
2 bay leaves
4 medium carrots, chopped
1 fresh parsley, chopped
4 celery ribs, chopped
1 teaspoon fresh thyme, minced
1 large onion, chopped
10 cups chicken broth
2 1/2 pounds bone-in chicken thighs
1 1/4 teaspoons pepper, divided
1 clove garlic, minced
1 tablespoon canola oil
1 tablespoon lemon juice

Method

01

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.
02

Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
03

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.
04

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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Easy Chicken Recipes

Dinner Recipes

The Ultimate Chicken Noodle Soup

5.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

1/2 teaspoon Salt

3 cups uncooked kluski

2 bay leaves

4 medium carrots, chopped

1 fresh parsley, chopped

4 celery ribs, chopped

1 teaspoon fresh thyme, minced

1 large onion, chopped

10 cups chicken broth

2 1/2 pounds bone-in chicken thighs

1 1/4 teaspoons pepper, divided

1 clove garlic, minced

1 tablespoon canola oil

1 tablespoon lemon juice

03 Method

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

04 Author