Red Meat Allergy Friendly Classic Chicken Noodle Soup
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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
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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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