Hearty Chicken Noodle Soup
Hearty Homemade Chicken Noodle Soup with tender chicken pieces, delicate egg noodles, and aromatic herbs in a savory, comforting broth. A perfect blend of wholesome flavors and textures.
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.