Anti Inflammatory Classic Chicken Noodle Bowls

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Classic Chicken Noodle Bowls

This bowl starts with bone-in, skin-on chicken thighs simmered low and slow with garlic, thyme, and bay leaf until the broth turns deeply savory and golden. Carrots and celery cook right in that same pot, soaking up all that slow-built flavor while staying just tender enough to bite. The chicken gets shredded into tender, juicy pieces and folded back in, then everything gets finished with a bright scattering of fresh parsley for a little lift. It's comforting, restorative, and full of real, whole-food ingredients from broth to bowl. This one is a great fit for an anti-inflammatory kitchen, delivering that classic soothing chicken soup experience without any fuss. Ladle it up hot and let the simple, nourishing flavors do the talking.

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Ingredients

4 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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6 cups low-sodium chicken broth
2 cups water
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
1 medium yellow onion, halved
3 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
6 oz wide egg noodles
2 tbsp fresh parsley, chopped

Instructions

1
Combine the chicken thighs, chicken broth, water, halved onion, smashed garlic, thyme sprigs, bay leaf, 1 tsp salt, and 1/2 tsp black pepper in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
2
Simmer uncovered for 20–25 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching bone and is cooked through with no pink remaining. Use tongs to transfer the chicken to a cutting board and let it rest for 5 minutes.

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