Nickel Allergy Friendly Gluten Free Chicken Noodle Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Nickel Allergy Friendly Gluten Free Chicken Noodle Soup

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Ingredients

6 servings

2 lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 sprigs fresh thyme
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
6 oz gluten free egg noodles
Chef's tip
Cook the noodles to their own package time - regular egg noodles may need longer than the recipe's timing.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
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.
2
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.

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