- 2-and-a-half pounds of chicken thighs with the bones in
- 1/2 teaspoon salt 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium-sized onion, finely chopped
- 1 clove of garlic, finely chopped
- 10 glasses of chicken stock
- 4 celery ribs, chopped 2 bay leaves 4 medium carrots, diced 1 medium onion, chopped
- 1 teaspoon of fresh thyme that has been minced or 1/4 teaspoon of thyme that has been dried
- 3 cups of uncooked kluski noodles or any other egg noodles (about 8 ounces).
- 1 tablespoon of fresh parsley that has been chopped
- 1 tablespoon lemon juice
- Optional: Further seasoning with salt and pepper
- After drying it off with paper towels, season the chicken with some salt and pepper. Oil is heated in a stockpot with a capacity of 6 quarts over medium-high heat. Cook the chicken for three to four minutes per batch, skin-side down, until it reaches a deep golden brown color. Take the chicken out of the pan, peel it off, and discard the skin. Throw away all of the drippings, and save for two teaspoons.
- To the drippings, add the onion, and cook while often stirring over medium-high heat for four to five minutes or until the onion is soft. Cook for a further minute after adding the garlic. After adding the broth and stirring it, scrape the browned bits from the bottom of the pan. Bring the liquid to a boil. Bring the chicken back to the pan. Add the carrots, celery, bay leaves, and thyme to the pot. Turn the heat down and let it simmer, covered, for about 25 to 30 minutes or until the chicken is cooked.
- The chicken should now be placed on a plate. Take the soup away from the heat. After adding the noodles, cover the pot and let it sit for 20 to 22 minutes or until the noodles are soft.
- In the meantime, when the chicken has cooled down enough to be handled, separate the meat from the bones and throw away the bones. Shred the heart so that it is easily digestible. Put the meat back into the stockpot. Mix in some parsley, as well as some lemon juice. You can alter the seasoning by adding more salt and pepper. Finally, throw away the bay leaves.
Test Kitchen variations
- Avgolemono is a traditional Greek soup with eggs, lemon, and kluski noodles. To make the soup, follow the instructions, but substitute 2 cups of orzo pasta for the 3 cups of kluski noodles. Mix four large eggs with a half cup of freshly squeezed lemon juice before serving. Add 2 cups of hot soup, preferably just the broth, while whisking the mixture continuously, slowly, and steadily. Stir the hot egg mixture into the soup in a slow and steady stream. Cook for another four to five minutes or until the soup is desirable but not boiling.
- To make chicken tortilla soup, follow the directions and add one can of fire-roasted tomatoes, 28 ounces, that has not been drained to the soup when the celery and carrots are added. After removing the chicken thighs from the dish, rather than adding the noodles, toss in 1 tablespoon of chili powder, 2 teaspoons of cumin, and 1 jalapeno that has been thinly sliced. After shredding the chicken and returning to the soup, whisk in a quarter cup of freshly chopped cilantro and a quarter of fresh lime juice. To serve, top with crumbled tortilla chips, diced avocado, cilantro leaves, radishes that have been thinly sliced, and slices of fresh lime.
- Posole-Style Chicken Soup: While the soup is being prepared as indicated, add three 4-ounce cans of diced green chiles that have yet to be drained. Instead of noodles, use three cups of hominy that have been cooked. Add a quarter cup of fresh oregano leaves and two to three cups of shredded Napa cabbage just before serving and toss to combine.
The Ultimate Chicken Noodle Soup Tips
What can I add to chicken noodle soup for even more flavor?
The chicken will have a delicious flavor if it is cooked in broth. To take it to the next level, mix in one tablespoon of chicken bouillon granules and stir well. A helpful hint: keep the scraps from your vegetables and chicken bones to produce stock for your next soup pot!
How do you keep chicken tender?
Remove the chicken from the soup when it has reached the desired degree of tenderness. This will prevent it from becoming dry. Please wait for it to cool, shred, and put it to the side while you finish making the soup. After that, when you are ready to dine, place the chicken pieces back into the simmering soup. You can also give your chicken a velveting treatment to make it even softer.
Can I make this soup with chicken breasts?
Yes! You can use chicken breasts with the bone in if that is what you prefer instead of the chicken thighs. When the chicken reaches an internal temperature of 165 degrees, please remove it from the oven, transfer it to a platter, and then shred it. Then, use the remaining chicken breasts in your freezer with these simple recipes featuring chicken breasts.
Is chicken noodle soup good for you?
Not only does a bowl of chicken noodle soup make you feel better, but it’s also excellent for you. When you’re feeling under the weather, sipping on this can help you stay hydrated and provide a healthy dose of protein and vegetables. If you’re feeling under the weather, try some good foods to eat while you’re sick to help you feel better.
1 and 13 cups have 239 calories, 12 grams of fat (3 grams of saturated fat), 68 milligrams of cholesterol, 1176 milligrams of sodium, 14 grams of carbohydrates (3 grams of sugars, 2 grams of fiber), and 18 grams of protein.
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