A classic, winter staple. Cozy up with a comforting bowl filled with hearty chicken, tender vegetables, and delicious egg noodles.
PREP TIME: 15 Minutes
COOK TIME: 60 Minutes
SERVINGS: 6
INGREDIENTS
2 Tbsp. olive oil
1 Tbsp. butter
1 large yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
½ tsp. dried thyme
½ tsp. dried parsley
1–2 Tbsp. dry white wine (optional, for deglazing)
8 cups chicken broth
2 bay leaves
1½–2 lbs. split chicken breasts with ribs
2 cups wide egg noodles
1–2 Tbsp. lemon juice
salt and black pepper
fresh parsley for garnish
METHOD
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, 8–10 minutes. Stir in garlic, thyme, parsley, salt, and pepper. Add wine, if using, and let it sizzle for 30 seconds. Pour in chicken broth, add bay leaves and chicken. Bring to a gentle simmer, cover, and cook until chicken is tender, 30–40 minutes.
Remove chicken. Discard skin and bones, shred meat. Return chicken to the pot. Add egg noodles and cook until tender, 6–8 minutes. Remove bay leaves and stir in lemon juice, adjust seasonings. Ladle into a bowl and garnish with fresh parsley.
