Homemade Chicken Noodle Soup with Wide Egg Noodles

Name: Homemade Chicken Noodle Soup with Wide Egg Noodles
Total time: 50 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 2 lb boneless chicken thighs; 8 cups (2 cartons) chicken broth; 8 oz wide egg noodles; 4 carrots, sliced into coins; 3 celery stalks, sliced; 1 onion, diced; 3 garlic cloves, minced; ½ bunch parsley, chopped; 1 lemon; 2 tbsp butter; 1 tbsp oil; 1 tsp dried thyme; 2 bay leaves; salt; pepper

LunchAmerican comfort50 minServes 6435 kcal38 g protein

Photo: Debs (ò‿ó)♪ from Bellevue, WA, USA · CC BY 2.0 · source

Tender pulled chicken thighs, sweet carrots and celery and thick egg noodles in a golden, herby broth that tastes like it simmered all day.

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Ingredients

2 lb boneless chicken thighs
8 cups (2 cartons) chicken broth
8 oz wide egg noodles
4 carrots, sliced into coins
3 celery stalks, sliced
1 onion, diced
3 garlic cloves, minced
½ bunch parsley, chopped
1 lemon

From your pantry: 2 tbsp butter, 1 tbsp oil, 1 tsp dried thyme, 2 bay leaves, salt, pepper.

Instructions

Melt the butter with the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring, until the onion is soft, 6 to 8 minutes. Stir in the garlic and thyme for 30 seconds.
Add the broth, 2 cups water, the bay leaves and the whole chicken thighs. Bring to a boil, then lower to a gentle simmer and cook uncovered until the chicken is 175°F inside and tender, 20 to 25 minutes.
Lift the chicken onto a board and shred it with two forks. Fish out the bay leaves.
Bring the soup back to a boil, add the noodles and cook until just tender, 6 to 8 minutes.
Return the chicken, stir in the parsley and a squeeze of lemon, and season well with salt and pepper before serving.

Tip: If you plan to have leftovers, cook the noodles separately and add them to each bowl, so they don't soak up all the broth overnight.