Artificial Food Coloring Free One-Pot Chicken Noodle Soup
Total time1 hr 10 min
Prep time15 min
Cook time55 min
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 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 wide egg noodles (about 3 cups dry)
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 heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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