K. L.'s Classic Chicken Noodle Soup
Description
Chicken noodle soup has always been a great soup to eat whether you are under the weather or feeling just fine. It makes for a comforting and satisfying meal.
Ingredients
1 T. olive oil
2 bone-in, skin-on chicken breasts
1 large yellow onion, diced
3 large carrots, peeled, cut in half lengthwise and sliced ¼-inch thick
3 celery stalks, sliced ¼-inch thick
2 qt. low-sodium chicken broth/stock
1 bay leaf
several thyme sprigs, tied together for easy removal
2 t. salt
½ t. black pepper
8 oz. egg noodles
2 T. chopped fresh flat-leaf parsley
Directions
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Wash chicken, pat dry with paper towels, then season both sides with salt and pepper.
Wash carrots and celery; peel carrots, cut off ends and discard, then slice in half lengthwise, slice again 1/4 inch thick. Cut ends off of celery, then cut 1/4 inch thick. Peel onion and dice.
Heat olive oil in a medium stock pot over medium-high heat.
Add chicken, skin side down; cook until browned, about 3 - 4 minutes. Flip over; cook 2 more minutes. Remove from pan; add onions, carrots, and celery; saute 2 minutes; scrape up any browned bits on the bottom of the pan. Season with salt and pepper.
Pour in broth/stock, bay leaf, and thyme. Bring to a low boil; reduce heat to low. Skim off any foam that forms on the top and discard. Cover; simmer 25 minutes.
Remove chicken to a plate or cutting board. Remove skin and discard. Shred chicken with two forks, add back to the pot with the egg noodles. Bring to a low boil; cook until noodles are just done, about 8 minutes. Remove bay leaf and thyme sprigs. Stir in parsley.
Serve.