adapted from Cooks Country. This version is our favorite. MAKE THE BROTH! Totally worth it.
The thighs are used to flavor the broth; once the broth is strained, shred the thigh meat and reserve it for a salad or pot pie. If you prefer dark meat in your soup, you can omit the chicken breasts and add the shredded thigh meat to the soup instead.
For the broth: Pat thighs dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until smoking. Cook half of thighs skin side down until deep golden brown, about 6 minutes. Turn thighs and lightly brown second side, about 2 minutes. Transfer to strainer-lined large bowl. Repeat with remaining thighs and transfer to strainer; discard fat in bowl. Pour off fat from pot, add onion, and cook over medium heat until just softened, about 3 minutes. Meanwhile, remove and discard skin from thighs. Add thighs, water, bay leaves, and 1 tablespoon salt to pot. Cover and simmer for 30 minutes. Add chicken breasts and continue simmering until broth is rich and flavorful, about 15 minutes.
Strain broth into large container, let stand at least 10 minutes, then remove fat from surface. Meanwhile, transfer chicken to cutting board to cool. Once cooled, remove thigh meat from bones, shred, and reserve for another use (can refrigerate for up to 2 days or freeze for up to 1 month). Shred breast meat and reserve for soup.
For the soup: Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion, carrot, and celery and cook until onion has softened, 3 to 4 minutes. Stir in thyme and broth and simmer until vegetables are tender, about 15 minutes. Add noodles and shredded breast meat and simmer until noodles are just tender, about 5 minutes. Off heat, stir in parsley and season with salt and pepper. Serve.
MAKE AHEAD: The broth (and shredded breast meat) for this soup can be refrigerated for up to 2 days or frozen for up to 1 month before being used to make soup. To avoid soggy noodles and vegetables, finish the soup (step 3 in the recipe) just before you plan on serving it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (598g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 242 | ||
Calories from Fat: 63 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 69.4mg | 21 % | |
Sodium 108.3mg | 4 % | |
Potassium 313.9mg | 8 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 20g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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