Homemade Chicken Noodle Soup
244kcal
Ingredients
- 6 chicken thighs (bone-in and skin on)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon oil
- 3 garlic cloves (minced)
- 2 cups diced onion
- 1¼ cups diced carrots
- 1¼ cups diced celery
- 2 bay leaves
- 3 thyme sprigs
- 8 cups chicken broth
- 8 oz uncooked egg noodles
- 2 thin ginger slices (about 2" x 0.5 " each)
Method
- Pat chicken thighs dry with paper towels. Season with salt and black pepper.
- Heat oil in a pot over medium-high heat. Sear chicken thighs until brown for about 3-4 minutes on each side. Transfer to a plate. Reserve about 2 tablespoons of grease and discard the remaining.
- Add onion and cook for 4 minutes. Add garlic and cook for 1 minute.
- Add broth, stirring to loosen browned bits from pan. Add carrots, celery, bay leaves, and thyme. Bring to a boil, then lower the heat to medium, simmer, covered, until the chicken is fully cooked for 20-25 minutes.
- Remove the chicken from the pot and skim off the fat that rises to the top. Add ginger slices and egg noodles. Cook, uncovered, for 4-5 minutes.
- Shred the chicken thighs, discard the skin, and put them back into the pot. Cook for 2 minutes or until the pasta is al dente.
- If the broth is too little, you can add 1-2 cups of hot chicken broth into the soup. Adjust seasoning with salt and black pepper according to your liking.
- Serve with chopped parsley.
Nutrition
Calories244kcalCarbohydrates19gProtein13gFat13gSaturated Fat3gCholesterol71mgSodium834mgPotassium399mgFiber2gSugar2gVitamin A2342IUVitamin C15mgCalcium38mgIron1mg