Ingredients
1.5 lbs bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 large yellow onion, diced
3 large carrots, sliced into rounds
3 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken stock
1 teaspoon dried thyme
2 bay leaves
8 oz wide egg noodles
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
Instructions
Step 1: Sauté the onion, carrots, and celery in olive oil in a large pot over medium heat until softened, about 8-10 minutes.
Step 2: Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Place the chicken thighs in the pot and pour in the chicken stock. Add thyme, bay leaves, salt, and pepper.
Step 4: Bring to a boil, then reduce heat and simmer for 40-45 minutes until the chicken is tender and cooked through.
Step 5: Remove chicken, shred the meat using two forks, and return it to the pot, discarding bones and skin.
Step 6: Add egg noodles and cook for 7-10 minutes until al dente. Remove bay leaves and stir in fresh parsley before serving.
Notes
For a clearer broth, you can cook the noodles separately and add them to each bowl when serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Chicken noodle soup recipe, homemade soup, comfort food, healthy dinner, chicken and noodles
