Chicken Noodle Soup
Golden chicken noodle soup from bone-in thighs in under an hour, finished with dill, parsley and lemon.
57 min total with steps overlapped (1 hr 4 min if done in order). 27 min hands-on. Serves 4.
Ingredients
Soup
- 2 tbsp olive oil
- 1 yellow onion
- 2 carrots, peeled
- 2 stalks celery
- 3 cloves garlic
- 1 tsp kosher salt
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
- salt and pepper
Chicken
- 1 1/2 lb bone-in chicken thighs, skin removed
Noodles
- 4 oz wide egg noodles
Herbs and lemon
- 2 tbsp fresh dill (optional)
- 2 tbsp flat-leaf parsley
- 1 tbsp lemon juice
- 4 lemon wedges (optional)
Steps
- 0:00 Chop Dice 1 yellow onion, thinly slice 2 carrots and 2 stalks celery, and mince 3 cloves garlic. (8 min)
- 0:08 Soften Cook the onion, carrots and celery in 2 tbsp olive oil with 1 tsp kosher salt, stirring often, until softened. Stir in the garlic for the last minute. (8 min)
- 0:16 Simmer Add 1 1/2 lb bone-in chicken thighs, 6 cups low-sodium chicken broth, 1 bay leaf and 4 sprigs fresh thyme. Bring to a boil, then simmer partly covered until the chicken is very tender. (30 min, hands-off)
- 0:16 Chop Chop 2 tbsp fresh dill and 2 tbsp flat-leaf parsley. (2 min)
- 0:46 Shred Lift the thighs onto a board and shred the meat with two forks. Discard the bones. (5 min)
- 0:46 Cook Stir 4 oz wide egg noodles into the simmering soup and cook until tender. (7 min, hands-off)
- 0:53 Finish Discard the bay leaf and thyme stems. Return the chicken to the pot, stir in the herbs and 1 tbsp lemon juice, and season with salt and pepper. (2 min)
- 0:55 Serve Ladle the soup into bowls and serve with 4 lemon wedges. (2 min)