Chicken Noodle Soup Recipe

RECIPE

"This soup is incredible. We loved it!"

– Chicken thighs – Sal, ground black pepper – Olive oil – White onion  – Carrots – Celery ribs  – Chicken broth – Bay leaf – Chives  – Wide egg noodles

ingredients

Easy & Delicious

It’s a cozy, flavorful combo that  can’t be beat.

Follow our easy-to-follow instructions to ensure success!

step-by-step instructions!

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Season the chicken thighs  with salt & pepper. In a Dutch oven,  add olive oil and heat over medium-high heat until shimmering. 

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Add the  chicken thighs to the pot, skin-side down, and cook for about 5 minutes  on each side.

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Add onion, carrots and celery to the same pot. Mix vegetables together with the chicken and sauté 3-5 minutes.

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Add  broth and increase heat to high. Stir in chives and bay leaf,  then cover the pot and bring ingredients to a boil. 

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Once boiling, reduce  heat down to low and simmer mixture for 15-20 minutes, until chicken is  fully cooked.

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Remove chicken from the pot. Place it on a  cutting board. Then, shred the chicken into bite-size pieces using 2  forks. 

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Bring  the soup back to a boil over medium-high heat and add the egg noodles.  Cook, uncovered, until noodles are al dente.

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Add shredded chicken back to the soup and cook over medium heat for 2 or 3 mins. Season the soup, add some chives & serve warm.

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