Easy Chicken Noodle Soup
This comforting homemade soup bridges the gap between quick store-bought versions and slow-simmered traditional stock. Using bone-in, skin-on chicken thighs, you build layers of flavor by searing the meat directly in the pot. It is a hearty, nourishing staple that comes together in about an hour, perfect for busy weeknights when you need a warm, restaurant-quality bowl of goodness that feels like a hug in a bowl.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1.4 lb (700g) bone-in, skin-on chicken thigh fillets
Salt and pepper, to taste
2 tablespoons olive oil, separated
2 teaspoons dried thyme
2 teaspoons oregano
1 small onion, diced
2 garlic cloves, crushed
2 cups celery, chopped into large pieces
2 cups carrots, chopped into large pieces
3 cups chicken broth
3 cups water
6 oz (200g) thick egg pasta
Finely chopped parsley, for garnish
Instructions
Season chicken thigh fillets generously with salt and pepper on both sides.
Heat one tablespoon of olive oil in a Dutch oven over medium-high heat.
Sear the chicken skin-side down until golden brown, then flip to brown the other side. Remove and set aside.
In the same pot, add the onion, garlic, celery, and carrots. Sauté until fragrant and softened.
Stir in the dried thyme and oregano, cooking for an additional minute.
Return the chicken to the pot and pour in the broth and water.
Bring to a boil, then reduce heat to a simmer and cook until the chicken is tender and cooked through.
Remove the chicken, shred the meat, remove bones and skin, and return the meat to the soup.
Add the egg noodles to the boiling broth and cook until al dente.
Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or extra stock when reheating. For a gluten-free twist, substitute the egg pasta with your favorite gluten-free variety or rice.
Find it online: https://cookingwithramsay.com/easy-chicken-noodle-soup/