Classic Chicken Noodle Soup
This isn't a 30-minute soup; it builds a deep, classic flavor by making a rich broth from scratch. Bone-in chicken thighs are seared hard, then simmered for an hour with whole aromatics to create the base. The soup is finished in a second pot with fresh, diced vegetables and noodles, a method that keeps the final broth clear and the vegetables perfectly tender.
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.
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