Ultimate Chicken Noodle Soup

Name: Ultimate Chicken Noodle Soup
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil; 2 carrots, sliced; 2 celery stalks, sliced; 1 small onion, chopped; 5 garlic cloves, chopped; Kosher salt; Freshly ground black pepper; 1/4 c. dry white wine; 8 c. chicken stock; 2 1/2 lb. bone-in, skinless chicken breast and thighs; 2 1/2 c. uncooked wide egg noodles; 3 tbsp. chopped fresh flat-leaf parsley; 2 tbsp. chopped fresh dill; 2 tbsp. fresh lemon juice

By Marian Cooper CairnsPublished: Feb 6, 2018

4.9

9 Ratings

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Total Time:

1 hr 15 mins

Nothing says comfort like a bowl of homemade chicken soup.

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Ingredients

2 Tbsp. olive oil
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
5 garlic cloves, chopped
Kosher salt
Freshly ground black pepper
1/4 cup dry white wine
8 cups chicken stock
2 1/2 lb. bone-in, skinless chicken breast and thighs
2 1/2 cups uncooked wide egg noodles
3 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh dill
2 Tbsp. fresh lemon juice

Directions

1. Step 1Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Add wine and cook until syrupy, 1 minute. Add chicken stock and chicken pieces. Season with salt and pepper. Bring to boil over high heat. Reduce heat to low, cover, and simmer until chicken is cooked through, 40 to 45 minutes.
2. Step 2Remove chicken; shred thighs with two forks and chop breasts into large bite-size pieces. Return meat to pot; discard bones.
3. Step 3Add noodles to soup and cook, stirring often, until tender, 6 to 7 minutes. Remove from heat and stir in parsley, dill, and lemon juice. Season with salt and pepper.