Homemade Chicken Noodle Soup with Bone-In Chicken and Egg Noodles
By Pauline Ortiz
20 min
Prep
60 min
Cook
80 min
Total
8
Servings
Easy
Level
Bone-in, skin-on chicken breasts or thighs provide this homemade chicken noodle soup with a broth that has body and succulent meat that shreds easily after it simmers covered. I buy pieces with the skin intact. I sear them before adding broth and put wide egg noodles in each bowl at the end, where they'll stay firm (I like that bite).
After searing, I cook the onion, carrots, celery, along with garlic in the same pot, then return the chicken and add low-sodium broth, water, thyme, as well as a bay leaf. Those vegetables get strained out later, so I cut them for the pot and don't count on them as part of the finished bowl's vegetables. A fine-mesh sieve ensures clarity for the broth. The broth remains clear.
The pot stays at a gentle simmer under the lid for 25 to 30 minutes, never at a rolling boil. I skim foam from it as it rises during the first simmer before moving the cooked chicken to a cutting board to shred. Once strained, the broth is placed back on the heat with the chicken. It only needs to come back to a simmer.
Cook the noodles in their own pot with drain them well. Put them in bowls before you ladle soup over the hot soup, then finish each bowl with chopped parsley. The noodles do not soak up the broth. This occurs while the pot sits on the table.
What makes this special
- Bone-in, skin-on chicken provides the broth with more body, and the meat's easy to shred after simmering.
- Low-sodium chicken broth allows for seasoning the pot. You can adjust flavors to your own taste at the end.
- A large yellow onion cooks down with the vegetables, providing the broth with a savory base.
- Fresh parsley goes on at the table for a green finish on dishes.
- Searing the chicken in olive oil leaves browned bits in the Dutch oven for the other vegetables.
- Thyme as well as a bay leaf flavor the long, covered simmer.
Ingredients
- •2 tbsp olive oil
- •2 lbs bone-in, skin-on chicken breasts or thighs
- •1 large yellow onion (chopped)
- •3 carrots (peeled and sliced)
- •3 celery stalks (sliced)
- •4 cloves garlic (minced)
- •8 cups low-sodium chicken broth
- •4 cups water
- •1 tsp thyme (dried, or use 2 fresh sprigs)
- •1 bay leaf
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground)
- •12 oz wide egg noodles (cooked according to package directions)
- •½ cup fresh parsley (chopped, for garnish)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the chicken dry, season it with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
- 2
Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
- 3
Return the chicken to the pot. Add the chicken broth, water, thyme, and bay leaf. Bring to a gentle simmer, reduce the heat to low, cover, and cook for 25-30 minutes, until the chicken is cooked through.
- 4
Move the chicken to a cutting board. When it is cool enough to handle, remove and shred the meat from the bones. Discard the bones, skin, and bay leaf.
- 5
Strain the broth through a fine-mesh sieve into a large bowl, then return the clear broth to the pot. Add the shredded chicken, bring the soup back to a simmer, and season with additional salt and pepper to taste.
- 6
While the soup simmers, cook the egg noodles in a separate pot of salted water according to the package instructions. Drain well.
- 7
Put cooked noodles into each bowl. Ladle the hot chicken soup over them and garnish with fresh parsley.
FAQ
Nutrition (per serving)
Calories
350
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