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Classic Chicken Noodle Soup

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(145)
Chicken noodle soup
Katie Lee makes classic chicken noodle soup on TODAY, October 15, 2015.Anthony Quintano / TODAY
RATE THIS RECIPE
(145)

Ingredients

  • 1 tablespoon olive oil
  • 2 bone-in, skin-on chicken breasts
  • 1 large yellow onion
  • 3 large carrots
  • 3 celery stalks
  • 2 quarts low-sodium chicken broth
  • 1 bay leaf
  • Few springs thyme
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 8 ounces egg noodles
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chef notes

    Warm up with this easy classic chicken noodle soup from Katie Lee.

    Preparation

    Anthony Quintano / TODAY

    Heat olive oil in a medium Dutch oven or stock pot over medium high heat. 

    Add chicken, skin side down and cook until browned, about 3 to 4 minutes.  Flip and cook another 2 minutes. Remove from pan and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.

    Pour in broth, bay leaf, and thyme. Bring to a low boil, then reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. 

    Anthony Quintano / TODAY

    Remove chicken. Remove and discard skin. Shred meat with a fork, add back to pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in parsley and serve.