Sara shows us how to make a delicious Chicken Noodle Soup.
Prep time 20 minutes
Cook time 35 minutes
Yield: Serves or Makes 10 cups
Heat the oil in a pot or dutch oven over medium-high heat until shimmering. Season the chicken with salt then arrange, skin-side down in the pot. Cook about 6-7 minutes, until skin is golden brown. Move to a plate.
Add the onion, carrots and celery and a pinch of salt to the pot and cook until softened, about 6-7 minutes. Scraping off any browned bits on the bottom of the pan. Stir in the flour and cook and stir for 1 more minute.
Add the chicken broth, stirring to scrape any bits off the bottom of the pan. Bring mixture to a simmer then add the chicken, pressing it into the liquid to fully submerge it. Add the thyme and bay leaf. Reduce the heat to medium-low, simmer partially covered, until chicken is cooked (has reached an internal temperature of 165’F), about 25 minutes. Check occasionally during cooking to ensure that chicken is still submerged.
Add water, 1/2 cup at a time to keep chicken in the cooking liquid.
Remove the chicken to a cutting board and let it cool 5 minutes. (At this point you can also skim the surface of the soup to remove any scum or excess oil/fat.)
While chicken is cooling, cook the noodles. Bring cooking liquid to a boil and stir in noodles. Cook until al dente, about 5 minutes.
While noodles are cooking, carefully remove and discard chicken skin, if desired. Using a fork, remove the meat from the bones. Discard bones. Roughly chop the chicken and add it back to the pot.
Portion into bowls and garnish with fresh parsley.
Tip 1 - start with bone-in chicken
Tip 2 - use breast and thighs and don’t skimp!
Tip 3 - use a good chicken stock/broth and choose low-sodium to control salt
Tip 4 - use as much vegetable as you want
Tip 5 - choose a yummy noodle