Chicken Noodle Soup
Chicken Noodle Soup made with browned bone-in chicken, carrots, celery, onion, herbs, and wide egg noodles in a savory golden broth.
Ingredients
- 2 tablespoons vegetable oil
- 4 teaspoons kosher salt divided
- 2 pounds bone-in skin-on chicken pieces, preferably a mixture of breasts and thighs
- 8 cups low-sodium chicken stock
- 4 cups cold water
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 small yellow onion coarsely chopped
- 2 celery ribs thinly sliced
- 1 large carrot peeled, halved lengthwise, and thinly sliced
- 6 ounces wide egg noodles
- 1 teaspoon freshly ground black pepper plus more for serving
- 1/4 cup finely chopped fresh parsley
Instructions
Brown the chicken:
- Heat the vegetable oil in a large, deep Dutch oven over medium-high heat. Season the chicken on all sides with 2 teaspoons kosher salt. Arrange the pieces skin-side down and cook without moving until golden, about 5 minutes. Turn the chicken and brown the second side for about 5 minutes.
Start the broth:
- Pour in the chicken stock and cold water, then scrape the browned bits from the bottom with a wooden spoon. Add the thyme and bay leaf. Bring the liquid to a bare simmer, then reduce the heat to medium-low.
Remove the breast meat:
- Simmer gently until an instant-read thermometer inserted into the thickest part of the chicken breast reaches 165°F, about 20–30 minutes. Transfer the breast pieces to a cutting board and leave the dark meat in the pot.
Finish and shred the chicken:
- Continue simmering the dark meat for about 40 minutes, or until tender. Transfer it to the cutting board and cool for at least 10 minutes. Remove and discard the skin and bones, then shred all the chicken into bite-size pieces. Remove the thyme and bay leaf from the broth.
Cook the vegetables:
- Add the onion, celery, and carrot to the broth. Maintain a bare simmer and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes.
Add the noodles and chicken:
- Add the egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes. Return the shredded chicken and any juices from the cutting board to the pot.
Season and serve:
- Stir in the black pepper. Taste the broth and add some or all of the remaining 2 teaspoons kosher salt as needed. Divide the soup among bowls and finish with parsley and additional black pepper.
CHEF’S TIP
Keep the broth at a bare simmer rather than a rolling boil to protect the chicken’s texture and limit evaporation.
Remove the breast meat as soon as it reaches 165°F; the dark meat requires additional cooking time.
Store planned leftover noodles separately so they do not absorb the broth and become overly soft.
Remove the breast meat as soon as it reaches 165°F; the dark meat requires additional cooking time.
Store planned leftover noodles separately so they do not absorb the broth and become overly soft.
CALORIES PER SERVING