Email to Cat      

Classic Chicken Noodle Soup

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"What is more comforting than a bowl of homemade chicken noodle soup? Not much I can think of. When cold and flu season rolls around, make a big pot of this, let it cool completely, then freeze it in individual portions. You'll want to warm up bowls of this even when you're perfectly healthy, just because you want to feel warm and cozy to the core."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 2 bone-in, skin-on chicken breasts
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 large yellow onion, diced
â—¦ 3 large carrots, peeled, cut in half lengthwise, and sliced ¼ inch thick
â—¦ 3 celery stalks, sliced ¼ inch thick
â—¦ 2 quarts low-sodium chicken broth
â—¦ 1 bay leaf
â—¦ A few sprigs fresh thyme
â—¦ 8 ounces egg noodles
â—¦ 2 tablespoons chopped fresh flat-leaf parsley


Recipe

Heat the oil in a medium Dutch oven or stockpot over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pot, skin-side down, and cook until browned, 3 to 4 minutes. Flip and cook for another 2 minutes. Remove from the pot and add the onion, carrots, and celery to the pot. Sauté for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with 2 teaspoons salt, and ¼ teaspoon pepper.

Pour in the broth, then return the chicken to the pot and add the bay leaf and thyme. Bring to a low boil, then reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes.

Remove the chicken. Remove and discard skin and bones. Shred the meat with a fork and add back to the pot, along with the noodles. Bring to a low boil and cook until the noodles are just done, about 8 minutes. Stir in the parsley and serve.

Makes 4 to 6 servings