Name: Million Dollar Chicken Noodle Soup (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Bone-in Chicken Thighs; 1 tbsp Olive Oil; 1 Yellow Onion-diced; 2 Carrots-diced; 2 Celery Stalks-diced; 8 cups Chicken Broth; 2 Bay Leaves; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1/2 tsp Salt; 8 oz Egg Noodles; 2 tbsp Fresh Parsley-chopped

Recipe tier

A comforting and flavorful chicken noodle soup, elevated with a rich broth and tender chicken.

Total 1h 30m

Serves 6

Steps 7

Ingredients 12

Soundtrack the cook

Slow simmer · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Bone-in Chicken Thighs
Broth
1 tbsp 15 mL Olive Oil
1 1 Yellow Onion-diced
2 2 Carrots-diced
2 2 Celery Stalks-diced
8 cups 1.9 L Chicken Broth
2 2 Bay Leaves
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Black Pepper
tsp 2.5 mL Salt
Noodles
8 oz 227 g Egg Noodles
Finishing
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

In a large pot or Dutch oven, add the Chicken and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken and set aside.
In the same pot, heat Olive Oil over medium heat. Add Yellow Onion, Carrots, and Celery Stalks and cook until softened, about 5-7 minutes.
Add Chicken Broth, Bay Leaves, Dried Thyme, Black Pepper, and Salt to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Egg Noodles to the pot and cook according to package directions.
Stir in the shredded chicken and heat through. Remove Bay Leaves before serving.
Garnish with Fresh Parsley before serving.