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Classic chicken soup with egg noodles

Classic chicken soup with egg noodles

4
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Easy
Forget your soul—let this bowl of comfort warm your belly. Infusing an already-made broth by poaching the chicken and vegetables in it intensifies all the flavors happening here.

Ingredients

Chicken broth

6 cup(s), reduced-sodium

Carrots

3 medium, halved and cut into 1-inch pieces

Uncooked parsnip

2 medium, halved, cored, and cut into 1-inch pieces

Celery

2 rib(s), medium, cut into 1-inch pieces

Uncooked onion

1 medium, chopped

Fresh parsley

3 sprig(s)

Garlic

1 large clove(s), smashed

Bay leaf

1 leaf/leaves

Uncooked bone in skinless chicken thigh

24 oz, (4 thighs)

Uncooked egg noodles

2 cup(s), (4 oz) homestyle variety

Fresh parsley

¼ cup(s), chopped

Kosher salt

1 tsp

Black pepper

¼ tsp

Instructions

  1. In a medium Dutch oven or heavy-bottomed pot, bring the stock, carrots, parsnips, celery, onion, parsley sprigs, garlic, and bay leaf to a boil over high heat. Add the chicken. Reduce heat to medium-low. Cover and simmer until the chicken is cooked through and very tender, about 40 minutes.
  2. Transfer the chicken to a cutting board and let cool. Discard the parsley sprigs, garlic, and bay leaf. Return the soup to a boil. Stir in the noodles and reduce heat. Simmer, uncovered, until the noodles are tender, about 8 minutes.
  3. When the chicken is cool enough to handle, pull the meat from the bones and shred. Discard the bones. Stir the chicken, chopped parsley, salt, and black pepper into the soup. Divide among 6 bowls.
  4. Serving size: 1½ cups

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