‘Tis the season for delicious stovetop soups, warming foods, and doing our best to remain strong and healthy throughout cold and flu season with nutritious comfort meals.
This Bone Broth Chicken Noodle Soup is a big bowl of love that will warm your heart, fill your belly, and provide you with a nutritious, hearty, vitamin packed meal. Two things in this recipe step up this soup’s game, making it extra savory and rich: the chicken breasts are bone-in, which is so much more flavorful than boneless chicken, and they are browned in the pot before getting started on the rest of the soup. Those rich brown bits and savory juices noticeably increase the depth of flavor.
Ingredients like protein packed chicken, mineral rich bone broth, anti-inflammatory and antioxidant packed herbs, and grounding root vegetables will keep you feeling energized, strong, and nourished. Egg noodles soak up all of those flavors and make this soup even more fun and enjoyable to eat.
This is a great one-pot make-ahead recipe that increases in flavor as time goes on, and a healthy and hearty meal the entire family can enjoy for days!
Prep Time: 20 Minutes
Cook Time: 1 Hour
Yield: 8-10 Servings
2 ½ pounds chicken breasts, bone in and skin on
1 tablespoon olive oil
1 Russet potato, peeled, cut into cubes, and soaked in salted water for 20 minutes
1 shallot, thinly sliced
2 garlic cloves, minced
3 cups water
9 cups chicken bone broth
1 bouillon cube, crumbled into pieces
5 carrots, peeled and sliced into coins
4 celery stalks sliced into half moons, plus any leaves
2 scallions, finely chopped
1 bay leaf
1 sprig's worth fresh thyme
Pecorino cheese rind
8 ounces egg noodles (usually half a bag)
2 tablespoons grated Pecorino cheese (Note: Pecorino is made from sheep’s milk, so it’s better for those with dairy sensitivities and digestive issues, as well)
½ cup chopped parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
Wash the chicken with hot water and pat it dry with paper towels. Season with salt and pepper. Heat the olive oil in a large pot over medium heat. Add the chicken, skin down, and cook until golden brown, about 5 minutes on each side, and the internal temperature reaches about 150 degrees F. Remove the chicken from the pot and place aside.
Add shallot to the drippings and cook for 5 minutes, stirring frequently. Add the garlic and cook for 1-2 more minutes.
Add the water, bone broth, and bouillon cube and stir to loosen the browned bits in the pot. Season with salt and pepper. Bring to a boil.
Return the chicken to the pot along with the carrots, celery, scallions, bay leaf, thyme, and rind. Reduce to a simmer, cover, and cook for 25 minutes.
Remove the chicken from the pot and place aside to cool. Remove the pot from heat and add the egg noodles and grated cheese. Cover and let the pot sit for 20 minutes.
In the meantime, once the chicken has cooled, shred it into bite size pieces (be careful not to include any bone). Return the chicken to the pot. Add the parsley and season again to taste with salt and pepper.
Remove the bay leaf and cheese rind. Make chicken stock using the chicken bones, leftover bay leaf and rind, the scraps and peels from your vegetables, plus more herbs, a bit of salt and pepper, peppercorns, and a few garlic cloves. Cover everything with water by two inches and simmer for 4-5 hours.
Serve warm. Save it in the fridge for up to a week, or store in the freezer for up to a month.