Old Fashioned Chicken Noodle Soup

serves 12

Photo by Mishell R.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    cups Homemade Chicken Stock, or lower-sodium chicken broth

  • 2

    skinless, bone-in chicken thighs

  • 1

    skinless, bone-in chicken breast half

  • 2

    cups sliced carrot

  • 2

    cups sliced celery

  • 1

    cup chopped onion

  • 4

    fresh thyme sprigs

  • 1

    bay leaf

  • 3/4-1

    pound uncooked medium thick egg noodles

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

Directions

1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes. 2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock) 3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil. Simmer for 10 minutes. 4. Add noodles, and simmer an additional 6 minutes. 5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

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