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chicken noodle soup

(1 rating)
scent4U avatar
Recipe by
Anita Hoffman
@scent4U
Holland, PA

A delicious recipe that is a must have.

(1 rating)
yield 10 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken noodle soup

  • 2-1/2 lb
    bone in chicken thighs
  • 1-1/4 tsp
    pepper, divided
  • 1/2 tsp
    salt
  • 1 Tbsp
    oil
  • 1
    large onion, chopped
  • 1
    clove garlic, minced
  • 10 c
    chicken broth
  • 4
    celery ribs, chopped
  • 4
    medium carrots, chopped
  • 2
    bay leaves
  • 3 c
    uncooked noodles, kluski or egg, 8 ounces
  • 1 Tbsp
    chopped fresh parsley
  • 1 Tbsp
    lemon juice

How To Make chicken noodle soup

  • 1
    Pat chicken dry with paper towels; Sprinkle with 1/2 tsp. salt and pepper. In a 6 quart stockpot, heat oil over medium high heat. Heat chicken in batches, skin side down; cook until dark golden brown, 3 to 4 minutes.
  • 2
    Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tbsp. Add onion to drippings; cook and stir over medium high heat 4-5 minutes. Add garlic; cook 1 minute longer. Add broth and stir. Bring to a boil. Return chicken to pan. Add celery, carrots and bay leaves. Reduce heat ; simmer, covered, until chicken is tender, 25 to 30 minutes. Transfer chicken to a plate. Remove soup from heat. Add noodles, let stand, covered, 20 to 22 minutes.
  • 3
    After chicken is cool enough to handle, remove meat from bones. Cut meat into bite- sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 tsp. pepper. Remove bay leaves.
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