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Old-Fashioned Chicken Noodle Soup

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Simply put, chicken soup cures what ails you. A bowl of this steaming, deeply flavored golden goodness makes you feel cared for, and versions are made across the globe to bring TLC to loved ones. This rich version offers plenty of nostalgic comfort but is also fast and easy enough to make in an hour. The broth is all-important in chicken noodle soup, but from-scratch chicken stock typically requires hours of simmering. This soup gets deep flavor faster from browning skin-on, bone-in chicken parts and then simmering them in store-bought broth with onion, celery, carrot, and herbs. The result is a full-flavored hybrid stock that, after just 15 minutes, tastes like it was lovingly tended on the back burner all afternoon. Cooking the noodles right in the soup keeps it easy and lets the pasta soak up plenty of rich, savory chicken flavor."

List of Ingredients

â—¦ 1 ½ pounds bone-in chicken breasts and/or thighs, trimmed
â—¦ ½ teaspoon salt, divided
â—¦ ¼ teaspoon pepper
â—¦ 1 tablespoon vegetable oil
â—¦ 8 cups chicken broth
â—¦ 1 onion, chopped
â—¦ 1 carrot, peeled and cut into ½-inch pieces
â—¦ 1 celery rib, cut into ½-inch pieces
â—¦ 2 sprigs fresh thyme
â—¦ 1 bay leaf
â—¦ 4 ounces (2 cups) egg noodles
â—¦ 1 tablespoon minced fresh parsley or dill


Recipe

Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.

Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and remaining ¼ teaspoon salt, scraping up any browned bits. Bring to boil, cover, and reduce heat to low. Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.

Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using two forks, shred chicken into bite-size pieces; discard skins and bones.

Return soup to boil over medium-high heat and add noodles. Cook, uncovered, until noodles are tender, 9 to 11 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 5 minutes. Season with salt and pepper to taste.
Serve.

Serves 4 to 6