This week enjoy chicken noodle soup. Enjoy this delicious protein-full comfort food as the weather starts to get colder!
Prep Time: 15 Mins Total Time: 1 Hour 30 Mins Servings: 6-8
Calories: 420kcal Carbohydrates: 21g Protein: 27g Fat: 25g
Ingredients/ Equipment:
2 Tbsp. vegetable oil
4 tsp. kosher salt, divided
2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
8 c. low-sodium chicken stock
4 c. cold water
2 sprigs fresh thyme
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 c.)
2 stalks celery, sliced 1/8″ thick (about 1 1/4 c.)
1 large carrot, halved lengthwise, sliced 1/8″ thick (about 1 c.)
6 oz. wide egg noodles
1 tsp. freshly ground black pepper
1/4 c. finely chopped fresh parsley
Directions
- In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
- Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
- Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
- Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
- Stir in chicken and pepper; season with remaining 2 tsp. salt, as needed.
- Divide soup among bowls. Top with parsley and more pepper.
Original recipe can be found at delish here!
