Mom’s Chicken Noodle Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all the produce. Peel the carrots, if desired, and cut the carrots and celery into ¼ inch thick slices. Mince the onion. Chop the parsley to yield about 2 Tbsp chopped.

Step 2

Bring the broth, thyme and bay leaves to a boil in a large saucepan. Once boiling, cover and turn off the heat to maintain temperature without boiling off too much liquid.

Step 3

Meanwhile, pat chicken dry with paper towel, cube in to 1” squares, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned but not cooked through, about 5 minutes. Transfer the chicken to a plate.

Step 4

Save the chicken drippings in the Dutch oven and add the onion and ½ tsp. salt. Cook over medium-high heat until lightly browned, about 5 minutes

Step 5

Turn heat to low and stir in the hot broth mixture, scraping up any browned bits. Add carrots, celery, red pepper flake and browned chicken. Simmer, covered, until chicken is cooked through and no longer pink in the center, about 10 minutes.

Step 6

Stir in the noodles. Increase heat to medium-high and cook until the noodles are just tender, about 5 minutes.

Step 7

Turn off the heat, remove the bay leaves and stir in parsley, if you desire. Season with salt and pepper to taste and serve.