To make this soup in 30 minutes or less, make the chicken ahead of time or use leftover chicken. Alternatively, it takes about 30 minutes to sear and braise a bone-in, skin-on chicken breast for this soup recipe; instructions for both versions are below.
- 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, cleaned and diced
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
3 cups dried egg noodles
1/2 cup fresh parsley, stems removed
Salt and pepper, to taste
- If working with raw chicken: Heat a large, heavy-bottomed saucepan or dutch oven over medium-high heat, and then add the butter. When the 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. Once cool, shred into bite-size pieces.
- For chicken noodle soup: Wipe out the pot and set 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 reserved stock, and bring to a simmer. Add noodles, and cook for 5-6 minutes, or until the noodles are tender. Stir in shredded chicken. Season to taste with salt and pepper. Stir in parsley leaves before serving.
- Soups/Stews, Pasta/Noodle
- North American
- 2-4 servings