Ingredients: |
Ingredients: 1 bone-in chicken breast (about 1 pound)
1 whole chicken leg (thigh and drumstick, about 3/4 pound)
1 tablespoon olive oil
2 medium carrots, medium dice
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon dried thyme
6 cups (1 1/2 quarts) low-sodium chicken broth or stock
1 bay leaf
1 (2- to 3-ounce) package gluten free ramen noodles
2 tablespoons coarsely chopped fresh Italian parsley leaves
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Directions: |
Directions:1 Pat the chicken dry with paper towels and season generously all over with salt
and pepper; set aside.
2 Heat the oil in a large saucepan over medium-high heat until shimmering. Add the
chicken and cook, turning occasionally, until it’s browned all over, about 6 to 8
minutes. Transfer to a large plate and set aside.
3 Reduce the heat to medium. Add the carrot, celery, onion, measured salt,
measured pepper, and thyme to the saucepan and stir to combine. Cook, stirring
occasionally and scraping up any browned bits from the bottom of the pan, until the
vegetables have softened and are just starting to brown, about 5 minutes.
4 Add the broth or stock and stir to combine. Add the bay leaf and return the chicken
pieces and any accumulated juices to the saucepan. Increase the heat to medium
high and bring to a boil. Reduce the heat to medium low and simmer until the
chicken is cooked through, about 20 minutes. Turn off the heat.
5 Transfer the chicken to a cutting board. Using 2 forks, remove the meat from the
bone, discarding the skin, cartilage, and fat. Shred the meat into bite-sized pieces
and add it back to the saucepan. Discard the bay leaf.
6 Break the noodle block into large pieces, add them to the saucepan, and stir to
combine. Let sit, stirring occasionally, until the noodles are cooked through, about 5
minutes. Add the parsley and stir to combine. Taste and season with salt and
pepper as needed. |
This recipe for Easy Chicken Noodle Soup is from