Servings: 8-10
Start to finish: 1 hour
Broth:
4 pounds bone-in, skin-on chicken thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
12 cups water
2 bay leaves
1 pound boneless, skinless chicken breasts, trimmed
Soup:
1 tablespoon vegetable oil
1 onion, chopped fine
1 carrot, peeled and sliced thin
1 celery rib, halved lengthwise and sliced thin
2 teaspoons minced fresh thyme
6 ounces wide egg noodles
1/4 cup minced fresh parsley
Salt and pepper
For the broth Pat thighs dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until smoking. Cook half of thighs skin side down until deep golden brown, about 6 minutes. Turn thighs and lightly brown second side, about 2 minutes. Transfer to strainer set in large bowl. Repeat with remaining thighs and transfer to strainer; discard fat in bowl. Pour off fat from pot, add onion, and cook over medium heat until just softened, about 3 minutes. Meanwhile, remove and discard skin from thighs. Add thighs, water, bay leaves, and 1 tablespoon salt to pot. Cover and simmer for 30 minutes. Add chicken breasts and continue simmering until broth is rich and flavorful, about 15 minutes.
Strain broth into large container, let stand for at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for another use (can refrigerate for up to 2 days or freeze for up to 1 month). Shred breast meat and reserve for soup.
For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, and celery and cook until onion has softened, 3 to 4 minutes. Stir in thyme and broth and simmer until vegetables are tender, about 15 minutes. Add noodles and shredded breast meat and simmer until noodles are just tender, about 5 minutes. Off heat, stir in parsley and season with salt and pepper. Serve.
Nutrition information per serving: 170 calories; 68 calories from fat; 8 g fat (2 g saturated; 0 g trans fats); 29 mg cholesterol; 234 mg sodium; 18 g carbohydrate; 1 g fiber; 2 g sugar; 6 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Chicken Noodle Soup in “All-Time Best Soups.”
America’s Test Kitchen provided this article to The Associated Press.
