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Forget the canned stuff, Homemade Chicken Noodle Soup is where it’s at! So much chicken, vegetables & yummy noodles. And it’s easier to make than you might think! @cookinRD | sarahaasrdn.com

Homemade Chicken Noodle Soup


  • Author: Sara Haas
  • Prep Time: 15 minutes
  • Cook Time: 30-35
  • Total Time: 45-50
  • Yield: 10 cups

Description

Forget the canned stuff, Homemade Chicken Noodle Soup is where it’s at! So much chicken, vegetables & yummy noodles. And it’s easier to make than you might think!

Ingredients

  • 1 tablespoon vegetable oil
  • 2 skin-on, bone-in chicken thighs (about 3/4 pound)
  • 2 skin-on, bone-in chicken breasts (about 1 1/4 pound)
  • 1/2 medium onion, diced (about 1 1/3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium celery stalks, diced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3-4 stems fresh thyme
  • 1 dried bay leaf
  • 8 ounces egg noodles 
  • 2 tablespoons fresh parsley, for garnish
  • lemon wedge, for serving, if desired

Instructions

  1. Heat the oil in a pot or dutch oven over medium-high heat until shimmering. Season the chicken with salt then arrange, skin-side down in the pot. Cook about 6-7 minutes, until skin is golden brown. Move to a plate.
  2. Add the onion, carrots and celery and a pinch of salt to the pot and cook until softened, about 6-7 minutes. Scraping off any browned bits on the bottom of the pan. Stir in the flour and cook and stir for 1 more minute. Add the chicken broth, stirring to scrape any bits off the bottom of the pan. Bring mixture to a simmer then add the chicken, pressing it into the liquid to fully submerge it. Add the thyme and bay leaf. Reduce the heat to medium-low, simmer partially covered, until chicken is cooked (has reached an internal temperature of 165’F), about 25 minutes. Check occasionally during cooking to ensure that chicken is still submerged. Add water, 1/2 cup at a time to keep chicken in the cooking liquid.
  3. Remove the chicken to a cutting board and let it cool 5 minutes. (At this point you can also skim the surface of the soup to remove any scum or excess oil/fat.)
  4. While chicken is cooling, cook the noodles. Bring cooking liquid to a boil and stir in noodles. Cook until al dente, about 5 minutes. 
  5. While noodles are cooking, carefully remove and discard chicken skin, if desired. Using a fork, remove the meat from the bones. Discard bones. Roughly chop the chicken and add it back to the pot. 
  6. Portion into bowls and garnish with fresh parsley. Serve with lemon wedge, if desired.