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A steaming bowl of ultimate chicken soup with wide egg noodles and fresh parsley.

Ultimate Chicken Soup

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 380 kcal

Ingredients
  

  • 3.5 lbs bone -in, skin-on chicken thighs and drumsticks
  • 2 tablespoons extra -virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 large carrots , sliced into 1/4-inch rounds
  • 3 large celery ribs, diced
  • 1 medium leek (white and light green parts only) , cleaned and thinly sliced
  • 4 cloves garlic , minced
  • 10 cups high -quality chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 dried bay leaves
  • 1.5 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions
 

  • In a large 8-quart stockpot, heat the olive oil over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side until the skin is golden brown. Remove the chicken and set aside on a plate.
  • Reduce the heat to medium. Add the onion, carrots, celery, and leeks to the rendered fat in the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  • Add the minced garlic and cook for 60 seconds until fragrant.
  • Return the chicken pieces to the pot along with any accumulated juices. Add the chicken broth, thyme, rosemary, bay leaves, salt, and pepper.
  • Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer gently for 60 minutes, ensuring the chicken is tender and fully cooked.
  • Use tongs to remove the chicken from the pot and transfer it to a cutting board. Let it cool for 10 minutes, then shred the meat into bite-sized pieces, discarding the skin and bones.
  • Remove and discard the bay leaves from the broth. Bring the soup back to a light boil over medium heat.
  • Add the egg noodles to the pot and cook for 8-10 minutes, or until the noodles are al dente.
  • Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Taste and adjust salt and pepper before serving hot.