The Best Chicken Noodle Soup

Name: The Best Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 1/2-2 lbs chicken thighs; 10 cups organic chicken bone broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon canola oil; 1 large onion, chopped; 1 clove garlic, minced; 4 ribs celery, chopped; 4 medium carrots, chopped; 2 bay leaves; 1 teaspoon minced fresh thyme (or 1/4 teaspoon dried); 3 cups uncooked egg noodles; 1 tablespoon chopped fresh parsley; 1 tablespoon lemon juice; Additional salt and pepper to taste

Warm, comforting, deeply flavorful homemade chicken noodle soup for sick days and cold weather.

October 5, 2020

Prep: 15 min
Cook: 45 min

Warm, comforting, and deeply flavorful — the homemade chicken noodle soup you want on a sick day or any cold afternoon.

What you'll need

Ingredients

1 1/2-2 lbs chicken thighs
10 cups organic chicken bone broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 clove garlic, minced
4 ribs celery, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried)
3 cups uncooked egg noodles
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Additional salt and pepper to taste

Method

Directions

1
Pat chicken dry with paper towels and sprinkle with salt and pepper. In a stockpot, heat oil at medium-high heat.
2
Add chicken a few pieces at a time, skin side down, and cook 3-4 minutes or until golden brown.
3
Remove chicken, remove skin, and save 2 tablespoons of the drippings.
4
Add onion to drippings and cook at medium-high heat for 4-5 minutes, or until tender. Add garlic and cook for another minute. Add broth and bring mixture to a boil.
5
Add chicken back in. Add celery, carrots, bay leaves, and thyme. Reduce heat and simmer, covered, for 25-30 minutes, or until chicken is tender.
6
Remove chicken again and set aside. Remove soup from heat, add noodles, and let sit, covered, for about 20 minutes, or until noodles are cooked.
7
Once chicken has cooled, shred into small bite-sized pieces. Put meat back in pot. Add in parsley and lemon juice. Add extra salt and pepper if desired. Remove bay leaves.
8
Serve and enjoy!