Old-Fashioned Chicken Noodle Soup
Our aim: an old-fashioned chicken noodle soup that’s rich, soothing, and easy enough to make on a sick day.
A cookbook recipe exclusively for All-Access members from One-Hour ComfortWhy This Recipe Works
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Key Equipment
Before You Begin
If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.
Instructions
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.
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