Old-Fashioned Chicken Noodle Soup
SERVES 4 TO 6
We were after a comforting, deeply flavored chicken noodle soup that was easy enough to make when you’re feeling under the weather. Browning bone-in chicken pieces before simmering them in store- bought chicken broth creates an intensely chicken-y soup base. A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than distracted from the chicken broth’s richness. And though egg noodles are common in homemade versions, tasters preferred spaghetti broken into bite-size pieces, which gave a nostalgic nod to canned versions but had loads more flavor.
1 ½ pounds bone-in chicken breasts and/or thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
8 cups chicken broth
1 onion, chopped
1 carrot, peeled and cut into ½-inch pieces
1 celery rib, cut into ½-inch pieces
2 sprigs fresh thyme
1 bay leaf
5 ounces spaghetti, broken into 1-inch pieces (1½ cups)
1 tablespoon minced fresh parsley
1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.
2. Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and ¼ teaspoon salt, scraping up any browned bits. Bring to boil, cover, and reduce heat to low. Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.
3. Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.
4. Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.
5. TO MAKE AHEAD: Soup can be made through step 3, covered, and refrigerated for up to 2 days.
Photo Credit: Cook’s Country
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