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Flu-Fighting Chicken Noodle Soup

Flu-fighting chicken noodle soup simmers bone-in chicken thighs with vegetables, herbs, and broth before wide egg noodles are cooked until tender. Shredded chicken and fresh parsley finish this comforting one-pot soup.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lb chicken thighs bone-in, skin-on, about 4
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 3 carrots medium, sliced into 1/4-inch rounds
  • 3 celery ribs sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 0.5 tsp dried thyme
  • 8 oz wide egg noodles
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the chicken thighs with the salt and pepper.
  3. Brown the chicken in the hot oil for 3 to 4 minutes per side, then transfer it to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 6 minutes, stirring occasionally, until beginning to soften.
  5. Add the garlic and cook for 30 seconds.
  6. Pour in the chicken broth and add the bay leaves and thyme.
  7. Return the chicken and any plate juices to the pot.
  8. Bring to a boil, then reduce the heat to maintain a gentle simmer and cover the pot.
  9. Cook for 30 to 35 minutes, until the thickest part of each thigh reaches 165°F.
  10. Transfer the chicken to a plate.
  11. Remove and discard the skin and bones.
  12. Shred the meat with two forks.
  13. Bring the broth to a gentle boil, add the egg noodles, and cook for 6 to 8 minutes, until tender.
  14. Return the shredded chicken to the pot.
  15. Stir in the parsley and serve.

Notes

For the best noodle texture, serve soon after adding them. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften, so freeze without them for best results. For an egg-free option, use an equal amount of egg-free noodles.