Tender chicken, vegetables, and egg noodles blend in a warm, flavorful broth for a nourishing meal.
# What You Need:
→ Chicken and Broth
01 - 1.5 lbs bone-in, skin-on chicken thighs or breasts
02 - 10 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 2 teaspoons fine sea salt
→ Vegetables
06 - 1 large yellow onion, diced
07 - 3 medium carrots, peeled and sliced
08 - 3 celery stalks, sliced
09 - 3 garlic cloves, minced
10 - 2 tablespoons fresh parsley, chopped
11 - 1 teaspoon dried thyme
12 - 0.5 teaspoon dried oregano
→ Noodles and Finishing
13 - 6 oz wide egg noodles
14 - 1 tablespoon olive oil
15 - Freshly ground black pepper, to taste
16 - Additional salt, to taste
17 - Fresh parsley, for garnish (optional)
# Directions:
01 - Place chicken thighs or breasts into a large stockpot. Add water, bay leaves, black peppercorns, and sea salt. Bring to a boil, then reduce heat to a simmer and cook uncovered for 30 minutes, skimming off any foam that surfaces.
02 - Transfer chicken to a plate and let cool slightly. Remove bay leaves and peppercorns from the broth before proceeding.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until vegetables soften. Stir in minced garlic, dried thyme, and oregano; sauté for 1 additional minute.
04 - Return sautéed vegetables to the broth pot. Shred or dice the cooled chicken, discarding skin and bones, then add back to the pot.
05 - Bring soup to a gentle boil. Add wide egg noodles and cook for 8 to 10 minutes until tender.
06 - Stir in chopped fresh parsley. Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat.
07 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
