Ingredients
- 1.5 lbs Bone-in, skin-on chicken thighs
- 1 lb Boneless, skinless chicken breasts
- 10 cups Cold water
- 1 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 large Carrots, chopped
- 3 stalks Celery, chopped
- 5 cloves Garlic, minced
- 1/2 Lemon, juiced
- 2 Bay leaves
- 12 oz Wide egg noodles
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
Make a Quick Chicken Broth
Place the chicken thighs, chicken breasts, and bay leaves in a large stockpot. Cover with 10 cups of cold water and bring to a boil over high heat.
Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for ~30-45 minutes.
Skim off any foam that rises to the surface during the first few minutes.
This is just denatured protein and removing it helps create a clearer broth.
When the chicken is cooked through, use tongs to remove it to a cutting board to cool. Strain the broth through a fine-mesh sieve into a large bowl or another clean pot.
Sauté the Vegetables
While the broth simmers, you can start the vegetables. In a separate large Dutch oven or soup pot, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Cook for ~10-15 minutes, stirring occasionally, until the vegetables are soft.
Add the minced garlic and cook for one minute more, until fragrant.
Simmer the Soup
Pour the strained chicken broth into the pot with the softened vegetables. Bring the soup to a boil, then reduce the heat to low and let it simmer for ~30 minutes.
While the soup simmers, shred the cooled chicken, discarding the bones and skin. Also, cook the egg noodles in a separate pot of salted water according to package directions.
Cooking the noodles separately is key if you plan on having leftovers. This prevents them from absorbing all the broth and turning mushy.
Finish and Serve
Add the shredded chicken and lemon juice to the soup. Season with salt and pepper to your liking.
To serve, place a portion of the cooked noodles in each bowl and ladle the hot soup over them.
Classic Chicken Noodle Soup
Ingredients
- 1.5 lbs Bone-in skin-on chicken thighs
- 1 lb Boneless skinless chicken breasts
- 10 cups Cold water
- 1 tbsp Olive oil
- 1 large Yellow onion diced
- 4 large Carrots chopped
- 3 stalks Celery chopped
- 5 cloves Garlic minced
- 1/2 Lemon juiced
- 2 Bay leaves
- 12 oz Wide egg noodles
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Place chicken thighs, breasts, and bay leaves in stockpot with 10 cups cold water. Bring to boil, reduce to low, cover and simmer 30-45 minutes.
- Skim foam from surface during first few minutes of cooking.
- While broth simmers, heat olive oil in large pot over medium heat. Add onion, carrots, and celery, cook 10-15 minutes until soft.
- Add garlic, cook 1 minute until fragrant.
- Remove cooked chicken to cutting board. Strain broth through fine-mesh sieve.
- Pour strained broth into pot with vegetables. Bring to boil, reduce heat, simmer 30 minutes.
- While soup simmers, shred chicken, discarding bones and skin.
- Cook egg noodles separately according to package directions.
- Add shredded chicken and lemon juice to soup. Season with salt and pepper.
- Place cooked noodles in bowls, ladle hot soup over top.
