Best Chicken Noodle Soup Recipe

June 22, 2017

Talking about chicken, I remember my mother’s dishes. When I was just a little kid, nothing was better for me than chicken dishes. My mother realized it and she made a number of chicken dishes. One of my favorite is chicken noodle soup. As I grow old, I make my own chicken noodle soup that will be the best recipe for you to try. Here is the best chicken noodle soup recipe.


  • 1 1/2 pounds (about 6) chicken thighs, preferably bone-in
  • 1 large yellow onion (peeled and diced)
  • 3 stalks celery (diced)
  • 3 carrots (peeled and diced)
  • 1 to 3 garlic cloves (to taste)
  • 1 bay leaf
  • 1 to 2 quarts chicken stock,
  • 1/2 pound noodles
  • 2 teaspoons vegetable oil
  • 1 to 3 teaspoons salt
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  1. In the Dutch oven, warm a teaspoon of oil over medium heat and add the onions, celery, and carrots along with a pinch of salt, cook it for about 3 to 5 minutes. Clear a space in the middle of the pan, add the garlic and cook for 30 seconds. Stir it into the vegetables.
  2. Then, move the vegetables to the edges of the pan and warm the remaining teaspoon oil in the middle. Add chicken and fitting them into a single layer. Cook it without moving for 3 minutes for each side of the chicken thighs.
  3. Add the bay leaf and ½ teaspoon of salt to the pot. Pour in the one quart of the broth and bring to a simmer for 30 minutes in medium low heat.
  4. Transfer the chicken to a plate by using a slotted spoon. Shred the chicken by using two forks.
  5. Cook the pasta by bringing a pot of water to boil it. Salt the water and add the pasta. Drain.
  6. Then, return your shredded chicken to the soup and bring to a simmer. Add the noodle also to the soup. Remove the bay leaf, taste the food and season with salt and pepper.
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