Chicken Noodle Soup
Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need.
- DISH TYPE
- 2 tablespoons olive oil
- 2 medium onions (chopped)
- 2 medium carrots (cut into 1/2-inch slices)
- 2 celery ribs (cut into 1/2-inch slices)
- 1 medium parsnip (cut into 1/2-inch slices)
- 8 cups low sodium chicken broth ( )
- 1 split chicken breast (about 1 pound)
- 1 pound chicken thighs
- 8 sprigs parsley
- 3 sprigs thyme
- 2 bay leaves
- 4 ounces medium egg noodles
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 Heat the oil in a 5-quart saucepan over medium. Add the onion, carrots, celery and parsnip; cook, stirring occasionally, until vegetables are softened, about 9 to 10 minutes.
- 2 Increase the heat to medium-high and stir in the broth, chicken, parsley, thyme and bay leaves. Bring to a boil, reduce the heat to medium-low, cover, and simmer 30 minutes.
- 3 Remove the chicken and transfer to cutting board; let cool 10 minutes. Skim any fat from the surface of the soup and discard.
- 4 Stir in the egg noodles, cover and return to a simmer. Cook until the noodles are tender, about 10 minutes.
- 5 Meanwhile, remove the chicken from bones and with two forks or your fingers shred it. Stir the chicken, salt and pepper into soup and cook until heated through, about 2 minutes.