Dairy Free Classic Chicken Noodle Bowls

Total time55 min

Prep time15 min

Cook time40 min

This is the kind of soup that makes a chilly afternoon feel instantly better. Bone-in chicken thighs simmer low and slow with garlic, onion, thyme, and bay leaf until the broth turns deeply savory, then get shredded into tender, juicy pieces and folded back in with tangy softened carrots and celery. Wide egg noodles cook right in that same fragrant broth, soaking up flavor as they turn pillowy-soft, and a shower of fresh parsley at the end brightens every spoonful. It's straightforward, one-pot comfort food with real chicken flavor at its core, no cream or thickeners required to make it feel rich and satisfying. Ladled into bowls hot, it's the kind of meal that fits easily into a dairy free routine without asking you to think twice about it.

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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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