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.
- 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
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.
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.
Remove the chicken and transfer to cutting board; let cool 10 minutes. Skim any fat from the surface of the soup and discard.
Stir in the egg noodles, cover and return to a simmer. Cook until the noodles are tender, about 10 minutes.
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.