Chicken Thigh Noodle Soup
A pot of bone in chicken thighs, carrots, celery, and thick egg noodles simmered with thyme and oregano.
Equipment
- Dutch oven
- Tongs
- Two forks
- Cutting board
Ingredients
Main Ingredients
- 1 ½ lb bone in, skin on chicken thighs patted dry
- 2 tbsp olive oil divided
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 small onion diced
- 2 cloves garlic crushed
- 2 cup celery chopped
- 2 cup carrots chopped
- 3 cup low sodium chicken broth
- 3 cup water
- 6 oz thick egg noodles
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Sear the thighs. Brown the seasoned thighs in 1 tablespoon of hot oil for 2 to 3 minutes per side until the skin is deep golden, then set aside.
- Soften the aromatics. Leave about 1 tablespoon of fat in the pot and cook the onion, garlic, thyme, and oregano for 2 minutes, then the celery and carrots for 3 minutes.
- Simmer. Add the chicken, broth, and water, cover, and simmer for 30 minutes until the meat reaches at least 165 degrees F and pulls apart.
- Boil the noodles. Remove the chicken, add the egg noodles, and cook until tender, about 6 to 8 minutes.
- Shred and season. Discard the skin and bones, shred the meat, return it to the pot, and season with salt, pepper, and parsley.
Notes
Substitutions: Boneless thighs work with a 20 minute simmer. Use rotini or small shells in place of egg noodles.
Tips: Brown in batches and spoon off extra fat before serving.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze without the noodles for up to 3 months.