Chicken Noodle Soup
Recipe by gingham
The one for cold days and sniffles: a quick broth from chicken thighs, plenty of vegetables, and egg noodles cooked right in the pot.
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 3 carrots, sliced into coins
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 8 cups chicken stock
- 1 1/2 lb chicken thighs, boneless and skinless
- 1 tsp kosher salt, plus more to taste
- 4 oz wide egg noodles
- 2 tbsp chopped dill or parsley
- 1 tbsp lemon juice
Method
Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring now and then, until the onion is soft, about 8 minutes.
Stir in the garlic, thyme, and bay leaf for 1 minute.
Add the stock, the chicken, and the salt. Bring to a boil, then lower to a gentle simmer and cook for 20 minutes, until the chicken is cooked through.
Lift out the chicken, shred it with two forks, and fish out the bay leaf.
Bring the soup back to a boil, add the noodles, and cook until tender, 6 to 8 minutes.
Return the chicken, stir in the dill and lemon juice, and taste for salt.
Notes from the source
Making it ahead? Cook the noodles separately and add them to each bowl, or they'll drink up the broth overnight.