Bone In Chicken Noodle Soup for Two
Bone in chicken noodle soup for two made with a seared split chicken breast, vegetables, and egg noodles.
Equipment
- Saucepan
Ingredients
Main Ingredients
- 1 bone in split chicken breast (about 12 oz) trimmed
- ¼ tsp salt plus more to taste
- 1 pinch black pepper
- 2 tsp vegetable oil
- 1 small onion finely chopped
- 1 rib celery minced
- 1 medium carrot peeled and cut into 1/2 inch pieces
- 1 tsp minced fresh thyme or 1/4 tsp dried
- 1 tbsp all purpose flour
- 4 cup low sodium chicken broth
- 1 bay leaf
- 1 cup wide egg noodles about 2 oz
- 1 tbsp minced fresh parsley
Instructions
Cooking
- Pat the chicken dry and season with a pinch of the salt and the pepper. Heat the oil in a medium saucepan over medium high heat until it shimmers. Cook the chicken skin side down until deep golden, about 6 minutes. Move it to a plate and pour off the extra fat, leaving about 1 tablespoon.
- Reduce the heat to medium and cook the onion, celery, and carrot for about 5 minutes until softened. Stir in the thyme for 30 seconds.
- Stir in the flour for 1 minute, then slowly whisk in the broth, scraping up the browned bits.
- Return the chicken and juices to the pot and add the bay leaf. Boil, then simmer gently until the chicken reaches 165 degrees F, about 20 to 22 minutes, flipping once.
- Move the chicken to a plate to cool slightly. Discard the skin and bones, shred the meat, and remove the bay leaf.
- Return the broth to a boil, add the noodles, and cook 6 to 8 minutes until tender. Add the chicken, warm for about 2 minutes, then stir in the parsley and adjust the salt.
Notes
Refrigerate within 2 hours and use within 3 to 4 days. Reheat until steaming hot at 165 degrees F. To freeze, leave out the noodles and add fresh ones when reheating. Nutrition is an estimate.