Ingredients
- 2 tablespoons vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 2 medium onions, cut into medium dice
- 2 quarts boiling water
- 2 teaspoons table salt
- 2 bay leaves
- 2 large carrots, peeled and sliced 1/4-inch thick
- 2 medium ribs celery, sliced 1/4-inch thick
- 1/4 teaspoon dried thyme
- 2 cups egg noodles (3 ounces), preferably wide
- 1/4 cup minced fresh parsley leaves
Sear Chicken and Start the Base
Heat the oil in a large soup kettle over medium-high heat. Once the oil shimmers and starts to smoke, add the chicken breast halves. Sear them until browned on each side, which should take about 5 minutes. Remove and set aside.
Add half of the chopped onions and sauté until softened and lightly colored, approximately 2–3 minutes. Move them to a bowl and set aside.
Brown Remaining Chicken
In batches, sauté half of the remaining chicken pieces until they are no longer pink, which should take about 4–5 minutes. Transfer these pieces to the bowl with the onions. Repeat the process with the rest of the chicken pieces.
Return the onions and all of the sautéed chicken (excluding the breasts) back into the kettle. Lower the heat, cover, and allow the chicken to release its juices for about 20 minutes.
Build the Broth
Turn the heat up to high and add the boiling water, the reserved chicken breast halves, 2 teaspoons of salt, and bay leaves. Bring to a simmer, cover, and cook gently until the chicken breasts are fully cooked and the broth is flavorful, about 20 minutes.
Remove the chicken breasts and set them aside to cool. Once they’re cool enough to handle, take off and discard the skin and bones. Shred the meat into bite-sized pieces.
Strain the broth, discarding the bones, and skim off the fat, reserving 2 tablespoons. Both the broth and shredded meat can be refrigerated for up to 2 days.
Sauté Vegetables and Finish the Soup
Return the soup kettle to medium-high heat and add the reserved chicken fat. Add in the remaining onions, carrots, and celery. Sauté until they are softened, which should take about 5 minutes.
Add the thyme, then put the strained broth and shredded chicken back into the kettle. Allow the mixture to simmer for 10–15 minutes until the vegetables are tender and the flavors have melded.
Stir in the noodles and cook until just tender, roughly 5 minutes. Adjust the seasoning as needed, stir in the parsley, and serve hot.
Hearty Chicken Noodle Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 whole chicken about 4 pounds, breast removed and split, remaining chicken cut into 2-inch pieces
- 2 medium onions cut into medium dice
- 2 quarts boiling water
- 2 teaspoons table salt
- 2 bay leaves
- 2 large carrots peeled and sliced 1/4-inch thick
- 2 medium ribs celery sliced 1/4-inch thick
- 1/4 teaspoon dried thyme
- 2 cups egg noodles 3 ounces, preferably wide
- 1/4 cup minced fresh parsley leaves
Instructions
- Heat oil in a soup kettle over medium-high heat. Add chicken breast halves and sear until browned on each side, about 5 minutes. Remove and set aside.
- Add half the onions to the kettle, sauté until softened, 2–3 minutes. Remove and set aside.
- In batches, sauté half the remaining chicken pieces until no longer pink, 4–5 minutes. Repeat with the rest of the chicken.
- Return all sautéed chicken and onions to the kettle. Cover, lower heat, and cook for 20 minutes.
- Add boiling water, chicken breast halves, salt, and bay leaves. Bring to a simmer, cover, and cook for 20 minutes.
- Remove chicken breasts, cool, discard skin and bones, shred meat. Strain broth, discard solids, and skim fat, reserving 2 tablespoons.
- Return kettle to medium-high heat, add reserved fat, remaining onions, carrots, and celery. Sauté for 5 minutes.
- Add thyme, strained broth, and shredded chicken back to the kettle. Simmer for 10–15 minutes.
- Stir in noodles, cook until tender, about 5 minutes. Adjust seasoning, stir in parsley, and serve hot.