Damn Good Chicken Noodle Soup
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hour
Looking for the best chicken noodle soup? Look no further!
Ingredients
4 to 6 chicken thighs, skin on and bone in (800g à 1kg)
1 tbsp of olive oil
1 yellow onion, cut into cubes
2 celery sticks, cut into cubes
2 medium carrots, cut into cubes
4 garlic cloves, minced
1 tbsp of fresh rosemary, diced finely
½ tsp of ground turmeric
7 cups of chicken broth
2 c. à soupe d’huile d’olive
2 dry bay leaves
2 cups of small noodles (small shells or ditalini)
To serve: fresh dill or parsley, chopped
Instructions
- Remove any excess water from the chicken with a paper towel. Season slightly.
- In a big pot over medium high heat, sear the chicken thighs for 4-5 minutes each side, starting with the skin side. Remove from the pot and set aside on a plate. If needed, remove excess chicken fat from the pot.
- Add the onion, celery, carrots and stir for 5-6 minutes.
- Add minced garlic, rosemary, turmeric and 1 tsp of salt (or to your preference and depending on the chicken broth you’re using). Stir for a minute or so.
- Add the chicken broth, chicken thighs and bay leaves. Bring to a boil, reduce to low heat and let it simmer uncovered for 15-20 minutes.
- While the soup is simmering, cook the pasta according to packaging. Rinse with cold water.
- Remove chicken thighs from the soup. Shred the chicken into pieces and discard the bones. Add the chicken pieces to the soup and remove bay leaves.
- Add the cooked pasta when ready to serve and stir well.
- Garnish with fresh dill or parsley.
