Description
A gourmet, chef-inspired chicken noodle soup that uses a searing technique to create a rich, deep-flavored broth.
Ingredients
Scale
- 4-6 Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, diced
- 3 Garlic cloves, minced
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 8 cups Chicken stock
- 8 oz Egg noodles
- 1/2 Lemon, juiced
- Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season and sear chicken thighs skin-side down in a Dutch oven until golden.
- Remove chicken and sauté onions, carrots, and celery in the same pot.
- Add garlic and thyme, then deglaze the pot with stock.
- Return chicken to the pot and simmer for 25-30 minutes.
- Remove chicken, shred the meat, and return it to the broth.
- Add noodles and cook until al dente.
- Finish with lemon juice and fresh parsley.
Notes
Rich in protein, high in vitamins from fresh vegetables, and incredibly comforting for the immune system.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal