Yield: 8
Jess Bentley
@SliceofJess
00:10
Prep
00:50
Cook
01:00
Total Time
Ingredients & Directions
Directions
Chicken Noodle Soup
1 tablespoon
olive oil
1 tablespoon
butter
1
onion, chopped
3 large
carrots, sliced
3
celery ribs, chopped
3
garlic cloves, minced
8 cups
chicken stock
3
lemons, juiced
8
thyme sprigs, stems removed
2
bay leaves
1 tablespoon
turmeric
1 tablespoon
chicken bullion
1 teaspoon
salt
1 teaspoon
pepper
1.5 lbs
8 oz
dry pasta noodles
fresh parsley, for garnish
- Add the olive oil and butter to a large stockpot over medium-high heat with the onion, carrots, celery, and garlic. Sauté for 6 - 8 minutes, or until onions have softened.
- Add the chicken stock, lemon juice, thyme, bay leaves, and chicken bouillon to the stockpot. Mix well.
- Season with salt and pepper, taste, and adjust if necessary.
- Add the chicken thighs to the stockpot and bring to a boil. Then reduce to a simmer for 45 - 50 minutes, or until chicken is fall-apart tender.
- Remove the chicken from the stockpot, shred, and return to the pot.
- Bring liquid back to a boil and add the noodles. Cook 1 minute less than what the box recommends for al dente.
- Discard the bay leaves and garnish with fresh parsley.
See Jess' full post for this recipe on Slice of Jess Blog.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Easy Chicken Noodle Soup With Lemon And Thyme
Jess Bentley
@SliceofJess
Yield: 8
00:10
Prep
00:50
Cook
01:00 Total Time
Ingredients
Directions
Chicken Noodle Soup
1 tablespoon
olive oil
1 tablespoon
butter
1
onion, chopped
3 large
carrots, sliced
3
celery ribs, chopped
3
garlic cloves, minced
8 cups
chicken stock
3
lemons, juiced
8
thyme sprigs, stems removed
2
bay leaves
1 tablespoon
turmeric
1 tablespoon
chicken bullion
1 teaspoon
salt
1 teaspoon
pepper
1.5 lbs
8 oz
dry pasta noodles
fresh parsley, for garnish
- Add the olive oil and butter to a large stockpot over medium-high heat with the onion, carrots, celery, and garlic. Sauté for 6 - 8 minutes, or until onions have softened.
- Add the chicken stock, lemon juice, thyme, bay leaves, and chicken bouillon to the stockpot. Mix well.
- Season with salt and pepper, taste, and adjust if necessary.
- Add the chicken thighs to the stockpot and bring to a boil. Then reduce to a simmer for 45 - 50 minutes, or until chicken is fall-apart tender.
- Remove the chicken from the stockpot, shred, and return to the pot.
- Bring liquid back to a boil and add the noodles. Cook 1 minute less than what the box recommends for al dente.
- Discard the bay leaves and garnish with fresh parsley.
