Old-Fashioned Chicken Noodle Soup

Name: Old-Fashioned Chicken Noodle Soup
Ingredients: 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed; Salt and pepper; 1 tablespoon vegetable oil; 3 carrots, peeled and chopped medium; 2 celery ribs, chopped medium; 1 onion, minced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried; 1/8 teaspoon red pepper flakes; 8 cups low-sodium chicken broth; 2 bay leaves; 1 (12-ounce) bone-in, skin-on split chicken breast, trimmed; 1 1/2 ounces wide egg noodles (about 1 cup); 1/2 cup frozen peas; 2 tablespoons minced fresh parsley

Old-Fashioned Chicken Noodle Soup was pinched from <a href="http://www.americastestkitchen.com/recipes/6958-old-fashioned-chicken-noodle-soup" target="_blank">www.americastestkitchen.com.</a>

"Making chicken noodle soup with a deep, satisfying flavor requires a few tricks when using a slow cooker. First, we used a combination of bone-in chicken thighs and breasts. The cooked and shredded breast meat tasted nice in the final soup, but the bone-in thighs really gave the broth its… read more..."

INGREDIENTS

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1 1/2 pounds bone-in, skin-on chicken thighs, trimmed

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Salt and pepper

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1 tablespoon vegetable oil

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3 carrots, peeled and chopped medium

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2 celery ribs, chopped medium

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1 onion, minced

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3 garlic cloves, minced

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1 tablespoon tomato paste

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2 teaspoons minced fresh thyme or 1/2 teaspoon dried

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1/8 teaspoon red pepper flakes

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8 cups low-sodium chicken broth

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2 bay leaves

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1 (12-ounce) bone-in, skin-on split chicken breast, trimmed

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1 1/2 ounces wide egg noodles (about 1 cup)

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1/2 cup frozen peas

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2 tablespoons minced fresh parsley

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