Chicken Noodle Soup Recipe
RECIPE
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"This soup is incredible. We loved it!"
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– Chicken thighs – Sal, ground black pepper – Olive oil – White onion – Carrots – Celery ribs – Chicken broth – Bay leaf – Chives – Wide egg noodles
ingredients
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Easy & Delicious
It’s a cozy, flavorful combo that
can’t be beat.
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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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