Emily's Chicken Noodle Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400

Step 2

Finely dice one onion and set aside. Halve the remaining onion lengthwise, then cut into chunky half moon slices. Scatter the slices on a baking sheet.

Step 3

Place chicken on top of the onions. Tuck the thyme sprigs into the chicken, under the skin. Then brush with olive oil season with salt and pepper

Step 4

Bake for 30 to 40 minutes. Remove from the oven and set aside

Step 5

In a large cast iron skillet or Dutch oven, heat olive oil over medium heat.

Step 6

Add in diced onions, carrots, and celery and sweat the vegetables. Stirring occasionally for 5 minutes. Season with salt and pepper

Step 7

Add garlic and ginger, stir, and cook for 3 to 5 minutes.

Step 8

Pour in wine and let it cook down for a few minutes, add the chicken broth and bouillon cubes and bring to a boil. Reduce to a low simmer

Step 9

Remove chicken skin and shred chicken from the bone. Add chicken, onions, and juices from baking sheet to the soup.

Step 10

Stir in BBQ sauce if you want to add a little more flavor

Step 11

Throw in bay leaf, and bones from the chicken.

Step 12

Cover and cook at a low simmer for 2 hours

Step 13

Remove from heat and fish out bay leaf and bones.

Step 14

Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook according to the package directions. Drain and divide noodles among serving bowls.