Ingredients (~4 servings)
For the Broth
- 4 bone-in, skin-on chicken thighs
- 1/2 large yellow onion, peeled
- 1 large carrot, cut into chunks
- 1 celery stalk, cut into chunks
- 2 bay leaves
- 1 1/2 tsp salt
- 1/2 tsp whole black peppercorns
- 4 cups water
For the Soup
- 1 1/2 tsp olive oil
- 1/2 large yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 3-4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6-8 oz dried egg noodles
For Garnish
- Fresh cilantro, chopped
- Lemon wedges
Make the Broth
Heat a large pot or Dutch oven over high heat. Once hot, drop the heat to medium. Add the chicken thighs skin-side down (no oil needed) and sear in batches until the skin is deep golden brown.
Return all the seared chicken to the pot. Add the peeled onion half, carrot chunks, celery chunks, bay leaves, 1 1/2 tsp salt, whole peppercorns, and 4 cups of water.
Bring the pot to a light boil, then cover and reduce the heat to a low simmer. Let it simmer for 1 hour.
After an hour, uncover the pot. Remove the chicken thighs and set them on a cutting board to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables and peppercorns.
Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
Build the Soup
In a new, clean pot, heat the olive oil over medium-high heat. Add the diced onion, diced carrot, and diced celery. Sauté for ~5 minutes until the vegetables are soft.
Stir in the minced garlic, 1/2 tsp salt, and 1/2 tsp ground black pepper and cook for one minute more until fragrant.
Pour in the strained broth and add the shredded chicken. Bring the soup to a simmer, then cover and let it cook for ~20 minutes.
Uncover the soup and add the dried egg noodles. Cook for another ~5-7 minutes, or until the noodles are tender.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lemon juice.
Classic Chicken Noodle Soup
Ingredients
For the Broth
- 4 bone-in skin-on chicken thighs
- 1/2 large yellow onion peeled
- 1 large carrot cut into chunks
- 1 celery stalk cut into chunks
- 2 bay leaves
- 1 1/2 tsp salt
- 1/2 tsp whole black peppercorns
- 4 cups water
For the Soup
- 1 1/2 tsp olive oil
- 1/2 large yellow onion diced
- 1 large carrot diced
- 1 celery stalk diced
- 3-4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6-8 oz dried egg noodles
For Garnish
- Fresh cilantro chopped
- Lemon wedges
Instructions
- Sear chicken thighs skin-side down in a large pot until golden brown.
- Add onion, carrots, celery, bay leaves, salt, peppercorns, and water. Bring to light boil, then simmer covered for 1 hour.
- Strain broth, remove chicken, and shred meat.
- In clean pot, sauté diced onion, carrot, and celery in olive oil for 5 minutes.
- Add garlic, salt, and pepper. Cook 1 minute.
- Pour in strained broth and shredded chicken. Simmer covered for 20 minutes.
- Add egg noodles and cook 5-7 minutes until tender.
- Serve hot with cilantro and lemon wedges.
