This is my Nan’s recipe and it is literally the yummiest homemade chicken noodle soup you will find! She whips up a big pot any time one of us feels a cold coming on or just to warm up on an extra chilly winter weekend.
- 2- 48 oz. can chicken broth
- 4 small bone-in chicken thighs
- 4 small chicken drumsticks
- 2 Tbsp. olive oil
- 1 large onion
- 2 large carrots
- 3 celery stocks
- 8 oz. egg noodles
- salt & pepper
- parsley, for garnish
- Put oil in a large pot over medium high heat. Pat the chicken dry with a paper towel.
- Put the chicken in the pot, skin side down. Sprinkle with salt and cook, undisturbed, until browned, 5-6 minutes.
- Trim and peel the onion. Trim and peel the carrots. Trim the celery stocks. Cut the onion, carrots, and celery stocks into 1/2 inch chunks.
- Add the vegetables to the pot with the chicken.
- Add chicken broth, stirring to scrape the chicken and any browned bits from the bottom of the pot. Add a pinch each of salt and pepper.
- When the broth comes to a boil, adjust the heat so that it bubbles steadily. Cook, undisturbed, until the meat begins to loosen from the bones and is cooked through, 15-20 minutes.
- When the chicken begins to fall off the bone, remove all bones and any chicken skin from the pot and discard. Bring the broth to a rolling boil and add egg noodles. Start tasting after 5 minutes; when the noodles are tender but not mushy, turn off the heat.
- Taste and adjust the seasoning. Laddle into bowls and serve, garnished with parsley, if desired.