Old Fashioned Chicken Noodle Soup
There is nothing more comforting than a big bowl of homemade chicken noodle soup on a cold winter day!
Servings: 6
Ingredients
- 1 1/2 lbs. bone-in skin-on chicken breasts
- Salt and pepper
- 1 T. vegetable oil
- 8 c. chicken broth
- 1 sm. onion chopped
- 1 lg. carrot peeled and cut into 1/2 -inch pieces
- 1 rib celery cut into 1/2-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 lb. spaghetti broken into 1-inch pieces
- 1 T. fresh parsley
Instructions
- Pat dry chicken with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat. Cook chicken until well browned on each side, 8-10 minutes.
- Add chicken broth, onions, carrots, celery, thyme sprigs, bay leaf, and 1/4 teaspoon salt, scraping up any browned bits in the bottom of the pot. Bring to a boil, cover, and reduce heat to low. Simmer until the chicken breasts register 160 degrees in the center, about 14-16 minutes.
- Remove the pot from the heat: discard thyme sprigs and bay leaf. Transfer chicken to a plate and let cool slightly. Using two forks, shred the chicken into bite-size pieces; discard skin and bones.
- Return soup to boil over medium-high heat and add pasta. Cook until pasta is tender, about 9-11 minutes, stirring often. Add the chicken and parsley, cook, until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste.
- Ladle into bowls and serve.
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