Chicken Noodle Soup



About 10 servings


  • 2-1/2 pounds bone-in chicken thighs
  • salt, pepper, curry powder, chilli flakes
  • olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked old fashioned wide egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon of lemon juice


Marinate the chicken in some olive oil and salt and pepper, curry powder and some chilli flakes for at least half hour.
In a 6-qt. dutch oven pan, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until golden, 3-4 minutes.

Remove chicken from pan; remove and discard skin;
– Add onion to pan; cook and stir over medium-high heat until tender, 4-5 minutes.
– Add garlic; cook 1 minute longer. Add broth and bring to a boil. Return chicken to pan. – Add celery, carrots, bay leaves and thyme.
Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

Transfer chicken to a plate. Remove soup from heat.
– Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to the pan.

Stir in parsley and lemon juice. Season with salt and remaining pepper. Remove bay leaves and it’s ready to serve! Bon appetite!