Pistachio Free Classic Chicken Noodle Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 10 cups low-sodium chicken broth
- 2 cups water
- 1 medium yellow onion, halved
- 4 garlic cloves, smashed
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced into ¼-inch pieces
- 2 tbsp olive oil
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 4 sprigs fresh thyme
- 2 bay leaves
- 6 oz wide egg noodles (about 3 cups dry)
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
- 2
Reduce the heat to medium. Add the halved onion cut-side down and the smashed garlic to the pot. Cook for 3–4 minutes until the onion is golden at the cut edges and the garlic is fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!