Classic chicken soup with egg noodles
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Forget your soul—let this bowl of comfort warm your belly. Infusing an already-made broth by poaching the chicken and vegetables in it intensifies all the flavours happening here.
Ingredients
Reduced-sodium chicken broth
6 cup(s)
Carrots
3 medium, halved and cut into 1-inch pieces
Uncooked parsnip
2 medium, halved, cored, and cut into 1-inch pieces
Celery
2 stalk(s), medium, cut into 1-inch pieces
Onion
1 medium, chopped
Fresh parsley
3 sprig(s), plus 1⁄4 cup chopped parsley
Garlic
1 clove(s), large, smashed
Bay leaf
1 leaf/leaves
Uncooked bone-in skinless chicken thigh
4 thigh(s), (about 11⁄2 lb)
Uncooked egg noodles
2 cup(s), (4 oz)
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
In a medium Dutch oven or heavy-bottomed pot, bring the stock, carrots, parsnips, celery, onion, parsley sprigs, garlic, and bay leaf to a boil over high heat. Add the chicken. Reduce heat to medium-low. Cover and simmer until the chicken is cooked through and very tender, about 40 minutes.
2
Transfer the chicken to a cutting board and let cool. Discard the parsley sprigs, garlic, and bay leaf. Return the soup to a boil. Stir in the noodles and reduce heat. Simmer, uncovered, until the noodles are tender, about 8 minutes.
3
When the chicken is cool enough to handle, pull the meat from the bones and shred. Discard the bones. Stir the chicken, chopped parsley, salt, and black pepper into the soup. Divide among 6 bowls.
4
Serving size: 1 1⁄2 cups
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