Classic chicken soup with noodles
1
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Chicken soup is considered a cure for all that ails you, and this long, slow-cooking favorite is perfect to make on a chilly day you plan to spend indoors. You’ll be returning only half of the cooked chicken to this soup and saving the remaining 2 cups to use another day for sandwiches or salads. When you make chicken soup with a whole chicken, the small bones from the breast and back of the chicken tend to get lost in the soup. Using only chicken drumsticks and thighs avoids this. To turn this soup into a meal, pair it with a garden salad loaded with crisp fresh veggies.
Ingredients
Uncooked skinless boneless chicken drumstick
3 pound(s), or/ and thighs, trimmed of all visible fat
Water
6 cup(s)
Carrots
5 medium, cut into 2-inch pieces
Celery
3 rib(s), medium, cut into 1-inch pieces
Onion
2 medium, each cut into 8 wedges
Garlic
2 clove(s), minced
Fresh parsley
3 sprig(s), flat-leaf variety
Fresh thyme
2 sprig(s)
Bay leaf
2 leaf/leaves
Table salt
1½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked egg noodles
2 cup(s)
Fresh parsley
¼ cup(s), flat-leaf variety
Instructions
1
Bring the chicken, water, carrots, celery, onions, garlic, parsley, thyme, bay leaves, salt, and pepper to a boil in a Dutch oven. Reduce the heat and simmer, covered, until the chicken is no longer pink inside and the vegetables are tender, about 45 minutes. Discard the parsley, thyme, and bay leaves.
2
Remove the chicken from the soup. Skim any fat from the top of the soup with a large spoon. Add the noodles and return the soup to a boil. Reduce the heat and simmer, uncovered, until the noodles are tender, about 5 minutes.
3
When cool enough to handle, remove the chicken from the bones. Cut the chicken into chunks and return 2 cups to the soup. Reserve the remaining 2 cups chicken for another day. Sprinkle the soup with the chopped parsley just before serving.
4
Serving size: 1 1⁄2 cups
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