Anti Inflammatory Classic Chicken Noodle Bowls
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Learn more →Ingredients
4 servings
- 1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
- 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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