Anna Monette Roberts
Simple, Satisfying Chicken Noodle Soup
2 tablespoons unsalted butter
1 bone-in, skin-on chicken breast or 2 cups cooked chicken, shredded
6 cups stock, chicken or vegetable
1 tablespoon olive oil
1 onion, diced
1 medium-sized carrot, diced
1 celery stick, diced
1/2 leek, diced
2 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
3 cups dried egg noodles
1/2 cup fresh parsley, stems removed
Salt and pepper, to taste
To make this soup in 30 minutes or less, make the chicken ahead of time or use chicken leftovers from the night before. Alternatively, it takes about 30 minutes to sear and braise a bone-in, skin-on chicken breast for this soup recipe. See seared chicken breast directions below.
To sear a bone-in, skin-on chicken breast:
Use a heavy bottomed soup pot or a Le Creuset Enameled Cast-Iron Round French Oven pot. Heat pot over medium-high heat, then add butter. When butter is fully melted, place chicken breast skin side down. Sear for 7 minutes, flip, and sear for an additional 5 minutes. Add broth, cover, and cook for 10-15 minutes. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the size and thickness of the meat. Remove chicken from pot, reserving stock for soup. Allow to cool, then shred into bite sized pieces.
To make chicken noodle soup:
In a heavy bottomed soup pot over medium heat, add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme. Stir occasionally, and cook until vegetables are soft and translucent, but not browned. Add stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, until noodles are tender. Stir in shredded chicken. Salt and pepper to taste. Stir in parsley leaves before serving.