Our aim: an old-fashioned chicken noodle soup that’s rich, soothing, and easy enough to make on a sick day. We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy ... show more
soupmain coursemake ahead
Old-Fashioned Chicken Noodle Soup
Morgan Bolling (Morgan Bolling)
6
servings
0
minutes
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Ingredients
Instructions
1
Note: If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.
2
Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.
3
Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and 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.
4
Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.
5
Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.
6
TO MAKE AHEAD: Soup can be made through step 3, covered, and refrigerated for up to 2 days.
Old-Fashioned Chicken Noodle Soup
Morgan Bolling (Morgan Bolling)
6
servings
0
minutes
Our aim: an old-fashioned chicken noodle soup that’s rich, soothing, and easy enough to make on a sick day. We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy ... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Instructions
1
Note: If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.
2
Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.
3
Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and 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.
4
Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.
5
Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.
6
TO MAKE AHEAD: Soup can be made through step 3, covered, and refrigerated for up to 2 days.
soupmain coursemake ahead
