Hearty Chicken Noodle Soup

Name: Hearty Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 (12-ounce) bone-in split chicken breast, trimmed (salt and pepper); 2 teaspoons vegetable oil; 1 small onion, chopped fine; 1 celery rib, minced; 1 carrot, peeled and cut into ½-inch pieces; 1 tablespoon all-purpose flour; 3 cups chicken broth; 1 bay leaf; ½ cup wide egg noodles; 1 tablespoon minced fresh parsley; 1 teaspoon minced fresh thyme or ¼teaspoon dried

4 steps

Prep:15minCook:30min

We wanted to streamline chicken noodle soup and make it quick enough to prepare for two any night of the week-- without losing any of its soul-satisfying flavor. While homemade stock was out, we found that we could get great results from store-bought chicken broth with just a couple of extra steps. Adding sautéed aromatics lent our broth a welcome depth and complexity, while creating a simple roux contributed a nutty flavor and also thickened the broth slightly, giving our soup a long-simmered consistency. A bone-in chicken breast gave our broth more flavor than a boneless one did, and quick-cooking egg noodles turned out soup into a hearty one-dish meal. Be careful not to overcook the chicken in step 3 or it will taste dry.

Updated at: Thu, 17 Aug 2023 07:36:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories355.4 kcal (18%)

Total Fat17.5 g (25%)

Carbs17.7 g (7%)

Sugars4.6 g (5%)

Protein30.8 g (62%)

Sodium1453.2 mg (73%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 12 ouncechicken breast

bone - in, split, trimmed, salt and pepper

2 teaspoonsvegetable oil

peeled and cut into 1/2-inch pieces

1 tablespoonall-purpose flour

3 cupschicken broth

1bay leaf

½ cupwide egg noodles

1 tablespoonfresh parsley

minced

1 teaspoonfresh thyme

minced, or 1/4teaspoon dried

Instructions

Step 1

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.

Step 2

Add onion, celery, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scarping up and browned bits.

Step 3

Add browned chicken with any accumulated juices and bay leaf. Bring to simmer and cook until chicken registers 160 degrees, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.

Step 4

Discard bay leaf. return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes. Off heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

View on The Complete Cooking for Two Cookbook (pages 178-179)

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