Healthy One Pot Chicken Noodle Soup
The Key is to sear the chicken in the same pot you make the soup in. The chicken drippings add a ton of flavor. This soup freezes wonderfully too just allow it to cool completely before freezing in glass containers.
- 2 tablespoons unsalted butter
- 2 1/2 pounds bone in skin on chicken breasts (@pasturebird)
- 1 onion, diced
- 2 carrots, peeled and diced (@addjoi (danielle10))
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8-10 cups chicken bone broth homeade
- 2 bay leaves
- 1 bunch fresh thyme
- Kosher salt & freshly ground black pepper, to taste
- 2 1/2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
Add olive oil to a large Dutch oven over medium heat. Add seasoned chicken skin side down and cook 5-6 minutes until crispy and flip and cook an additional 3-4 minutes. Remove from pan. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
Whisk in chicken bone broth, fresh thyme and bay leaves; season with salt and pepper, to taste. and bring to boil; reduce heat and simmer, cook for about 10 minutes.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, and lemon juice; season with salt and pepper, to taste.
Serve immediately.