American · Free recipe
Get-Well Chicken Noodle Soup
Bone-in chicken thighs simmer with carrots, celery, onion, and a bay leaf into a golden broth that tastes like it took all day. Shredded tender meat, wide egg noodles, and a squeeze of lemon at the end make it gentle, clean, and restorative.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 6
- Level
- Easy
Method
-
Pat the chicken dry and season with salt. Heat the oil in a large pot over medium-high heat and sear the thighs skin-side down for 5 to 6 minutes, until golden, then flip and sear 2 minutes more. Transfer to a plate and pour off all but 1 tablespoon of fat.
-
Add the onion, carrots, and celery with a pinch of salt and cook for 6 minutes, until the onion is translucent. Stir in the garlic for 30 seconds.
-
Return the chicken to the pot with the broth, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 30 minutes, until the chicken is very tender.
-
Lift out the chicken, let it cool slightly, then discard the skin and bones and shred the meat into bite-size pieces.
-
Skim excess fat from the broth, bring back to a simmer, add the noodles, and cook for 6 to 8 minutes, until tender.
-
Return the chicken to the pot, discard the bay leaf and thyme stems, and stir in the parsley and lemon juice. Season generously with salt and pepper before serving.
Zest note from the test kitchen
If you plan to have leftovers, cook the noodles separately and add them to each bowl; stored in the broth, they keep drinking liquid and turn soft overnight.
