This is the same recipe we use in the Project Angel Heart kitchen when we make chicken noodle soup for our clients — a true comfort food! It calls for a mix of chicken breast and thigh meat, but you can easily use one or the other if you prefer.
For a fun twist on this classic, try curried chicken noodle soup. Add 2 tablespoons of fresh minced ginger and 1 tablespoon of curry powder. Then garnish with chopped cilantro instead of parsley!
Chicken Noodle Soup
- 1 pound boneless, skinless chicken breast, cubed
- 1 pound boneless, skinless chicken thigh, cubed
- 1/4 cup canola oil
- 2 onions, diced
- 4 carrots, peeled and diced
- 10 ribs celery, diced
- 2 tablespoons garlic, minced
- 3 to 4 quarts chicken broth (low sodium)
- 2 cups white wine
- 2 bay leaves
- 1 pound egg noodles
- 1 tablespoon lemon juice
- Kosher salt, to taste
- Fresh parsley and black pepper, to garnish
Place a large pot on the stove over medium-high heat. Let it warm up for 2-3 minutes, then add the canola oil and chicken. Brown the chicken on all sides, then add the onions, carrots, and celery. Saute for 3-5 minutes, until it is nice and fragrant and the veggies start to soften up.
Add the minced garlic and saute for 2-3 minutes, until it starts to toast a little bit. Add the white wine and stir. Add 3 quarts of the chicken broth and bay leaves, and bring to a simmer. Let the soup cook for 45 minutes to an hour.
If the soup is too thick, add the remaining quart of chicken broth and bring back to a simmer. Then add the egg noodles. Simmer until the egg noodles are just cooked through, then promptly remove from heat. Remove the bay leaves. Stir in the lemon juice and season the soup to taste with kosher salt.
Top with a little fresh parsley and cracked pepper, and serve with your favorite bread.