Classic Chicken Noodle Soup
This is a straightforward chicken noodle soup. It starts with a quick, homemade chicken broth which provides a richer flavor than store-bought alternatives. The noodles are cooked separately to prevent them from getting mushy in leftovers.
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.
Notes
Store noodles separately from soup to prevent them from becoming mushy in leftovers.