Pregnancy Friendly Classic Chicken Noodle Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Pregnancy Friendly Classic Chicken Noodle Soup

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs and drumsticks
Ingredient note
Cook all poultry thoroughly when pregnant.
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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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)
Ingredient note
The egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
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.

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