Target: 6 × 4 inches · landscape

Homemade Chicken Noodle Soup

75 min · 6 servings

Ingredients

□ 2 lb bone-in, skin-on chicken thighs

□ 1 medium yellow onion, quartered

□ 3 medium carrots, sliced

□ 3 celery ribs, sliced

□ 4 smashed garlic cloves

□ 8 cups low-sodium chicken stock

□ 4 sprigs fresh thyme

□ 2 bay leaves

□ 8 oz wide egg noodles

□ 1 lemon for zest and juice

□ 2 tbsp chopped fresh parsley, plus kosher salt and black pepper

1. Cover chicken and aromatics with stock; bring just to a simmer, then cook gently 35 minutes until chicken is tender.

2. Strain the clear broth. Shred chicken and return it with fresh carrot and celery.

3. Simmer vegetables until nearly tender. Add egg noodles only for their final 6 to 8 minutes.

4. Finish with lemon and parsley. Serve, or refrigerate noodles separately from broth.

Cook’s note: For rotisserie chicken, simmer the carcass with aromatics; add shredded meat with fresh vegetables.