Chicken Noodle Soup

By McLean

Ingredients

• Broth:
• 8 large bone-in, skinless chicken thighs (about 3 lbs.)
• 2 large onions, peeled and cut into wedges
• 2 carrots, cut into 1-inch pieces
• 2 ribs celery, cut into 1-inch pieces
• 4 cloves garlic, smashed
• 2 bay leaves
• 15 whole peppercorns
• 2 springs fresh thyme
• Soup:
• 2 carrots, peeled and sliced
• 2 ribs celery, sliced
• 2 small chicken bouillon cubes
• 1/2 teaspoon salt
• 4 oz. broad eggs noodles
• 1/4 cup parsley, chopped

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Broth:
In a large pot, combine chicken, onions, carrots, celery, garlic, bay leaves, peppercorns, thyme and 12 cups of water.

Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.

Soup:
Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.