Ingredients
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1½ pounds bone-in, skin-on chicken thighs or breasts
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1 tbsp olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 garlic cloves, minced
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8 cups water or low-sodium chicken broth
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2 sprigs fresh thyme
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1 bay leaf
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1½ cups egg noodles
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Salt and pepper, to taste
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Juice of ½ lemon
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2 tbsp chopped fresh parsley
Instructions
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Heat oil in a large pot, sear chicken skin-side down until golden. Remove and set aside.
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Sauté onion, carrots, and celery until soft. Add garlic and cook for 1 minute.
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Return chicken to pot, add broth/water, herbs. Bring to boil, then reduce heat and simmer 30–40 minutes.
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Remove chicken, shred meat, discard bones and skin. Strain broth for clarity if desired.
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Return shredded chicken to broth, bring back to simmer.
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Add noodles and cook until tender.
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Season with salt, pepper, and lemon juice.
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Garnish with parsley and serve hot.
Notes
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Cooking the noodles separately can help them stay firm in leftovers.
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Add a splash of soy sauce or white wine for a deeper flavor layer.
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Use homemade broth for the richest results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 290