Classic chicken noodle soup as a way to go away you feeling so right, so warm, so comfy. Perfect for ill days and cold nights!!!
And now that I am officially a Midwest resident, that basically translates to having this hen noodle soup on the normal all. Iciness. Lengthy. It’s so heated, so comfortable, and so soothing throughout these cold nights.
Now this recipe uses bone-in, skinless fowl breasts this means that it’s going to take a little longer than normal for the chicken to cook dinner via.
But don’t fear, it yields the maximum flavorful stock and the most tender bird bites (so it’s definitely well worth the greater time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper, to taste
- 2 1/2 pounds bone-in, skinless chicken breasts
- 2 1/2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in chicken and pasta and cook until tender, about 6-7 minutes.
- Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
- Serve immediately.