Ingredients

The following ingredients have 4 Servings
  • 2 ½ pounds bone-in chicken breasts (skin on)
  • 1 teaspoon kosher salt (plus more for seasoning)
  • ½ teaspoon black pepper (plus more for seasoning)
  • 2 tablespoons olive oil (divided)
  • 2 cups yellow onions (½" dice)
  • 1 cup celery (¼" slices)
  • 2 cups carrots (peeled, ¼" slices)
  • 1 tablespoon minced garlic
  • 1 ½ teaspoon chopped thyme (or ¾ teaspoon dried)
  • 1 teaspoon chopped rosemary (or ½ teaspoon dried)
  • 2 dried bay leaves
  • 8 cups unsalted chicken stock
  • 4 cups wide egg noodles
  • 1 tablespoon chopped parsley

Instruction

  • Season the Chicken - Season both sides with salt and pepper.
  • Cook the Meat - Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of olive oil. Once hot, place the chicken skin-side down. Cook until golden brown, about 6 to 8 minutes.Flip and cook until the bones are browned, about 5 minutes. Transfer to a plate. There should be about 1 tablespoon of drippings left in the pan.
  • Saute the Vegetables - Add 1 tablespoon of olive oil to the pan and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 2 minutes.Add garlic, thyme, and rosemary to the pan, stir and cook for 30 seconds. Add salt and pepper, and stir to combine.
  • Simmer the Soup - Add the chicken back to the pan, skin-side up. Add bay leaves and chicken stock. Bring the liquid to a boil, cover, and reduce to a simmer over medium-low heat. Reduce heat to low if needed to keep the stock at a simmer. Cook the soup until the chicken reaches an internal temperature of 160ºF (71ºC), about 15 to 25 minutes. Discard bay leaves and remove the chicken from the pot.
  • Shred the Chicken - Once cool enough to handle, remove the skin and bones. Shred the chicken into small pieces using two forks.
  • Add the Noodles - Turn the heat to medium-high. Once the stock is at a rapid simmer, add the pasta. Stir and cook until tender, 5 to 7 minutes. Turn off the heat. Add the shredded chicken and allow it to warm for a few minutes. Taste and season with salt and pepper as needed.
  • To Serve - Garnish the soup with chopped parsley and serve hot.