Golden-seared chicken thighs simmer low and slow with onion, carrots, and celery until the broth turns deep and savory, infused with fresh thyme and bay leaf. The chicken gets shredded back into the pot along with tender egg noodles, giving you that classic spoon-through-a-cloud-of-steam soup everyone craves when it's cold or you're feeling under the weather. Garlic and a good glossy broth do the heavy lifting here, so every bite tastes rich without any heaviness weighing it down. A scatter of fresh parsley at the end brightens the whole pot and makes it look as good as it tastes. This one comes together in a single pot with minimal cleanup, and it reheats beautifully for lunches all week. It's a comforting, satisfying bowl that fits easily into a dairy free kitchen.
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 →6 servings
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs 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.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_f55e8d0d-0cc2-4a2e-8fc6-d214cd338c69.jpg)