Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: Serves 8 to 10
Ingredients: 12 , bone-in, skin-on chicken thighs (about 4 pounds); , Salt and pepper; 1 tablespoon, vegetable oil; 1 , medium onion, chopped; 3 quarts, water; 2 , bay leaves; 2 large, boneless, skinless chicken breasts (about 1 pound); 1 tablespoon, vegetable oil; 1 , medium onion, chopped fine; 1 , carrot, sliced thin; 1 rib, celery, halved lengthwise, then sliced thin; 2 teaspoons, minced fresh thyme leaves; 6 ounces, wide egg noodles; 1/4 cup, minced fresh parsley leaves; , Salt and pepper

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Appears in Cook's Country April/May 2006

Chicken noodle soup may cure the common cold, but that doesn't mean it always tastes particularly good. How do you make perfect chicken noodle soup?

SERVES8 to 10

WHY THIS RECIPE WORKS

Canned broth wouldn’t lend enough flavor to our Chicken Noodle Soup recipe, so we made our own broth from browned chicken thighs. It took only a few minutes but was packed with flavor. We then cooked boneless, skinless chicken breasts in th...

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