Low Iodine Classic Chicken Noodle Bowls

Total time55 min

Prep time15 min

Cook time40 min

4.8

(6)

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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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