Easy Chicken Noodle Soup

This comforting bowl starts with golden-browned chicken thighs that simmer right in the pot, creating a flavorful broth while the meat becomes fall-apart tender. Sautéing dried herbs with onions adds an aromatic depth that makes your kitchen smell like home.

Ingredients

• 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (, (Note 1))
• Salt and pepper
• 1 – 2 tbsp olive oil (, separated)
• 2 tsp dried thyme
• 2 tsp oregano
• 1 small onion (, diced (brown, white or yellow))
• 2 garlic cloves (, crushed)
• 2 cups celery (, chopped (Note 2))
• 2 cups carrots (, chopped (Note 2))
• 3 cups chicken broth/stock
• 3 cups water
• 6 oz / 200g thick egg pasta ((or other pasta of choice) (Note 3))
• Finely chopped parsley for garnish ((optional))

Instructions

1. Season chicken generously with salt and pepper.
2. Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
3. Add chicken, skin side down, and cook until brown – 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
4. Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
5. Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
6. Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
7. Return the chicken and juices into the pot, add the chicken broth and water.
8. Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
9. Remove the chicken into a large bowl or plate.
10. Add the pasta into the pot. (Note 3)
11. While the pasta is cooking, remove the skin from the chicken and discard it. Then shred the flesh into chunks using 2 forks.
12. Return the chicken to the pot. Season to taste with salt and pepper.
13. Serve, garnished with parsley if desired.