← Nouns Cooking · Soup Pot

Ingredients

• 900 g bone-in, skin-on chicken thighs or breasts
• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 2 Carrot, cut into 1 cm pieces
• 2 celery sticks, sliced
• 2 cloves Garlic, finely chopped
• 2 l good chicken stock
• 4 sprigs Thyme
• 1 Bay leaves
• 150 g wide egg noodles
• 2 tbsp fresh dill or parsley, chopped
• Salt
• Black pepper

Method

1. Season the chicken with salt and pepper. Heat the oil in a large pot over medium heat and soften the onion, carrot and celery for 5 min without letting them brown. Stir in the garlic for the last minute.
2. Pour in the stock, add the chicken, thyme and bay leaf and bring to a boil. Turn the heat down so the surface just trembles and simmer for 25–30 min, until the chicken is cooked through (75°C/165°F in the thickest part).
3. Lift the chicken out onto a board. Fish out the thyme stalks and bay leaf. When the chicken is cool enough to handle, pull the meat into bite-sized shreds and throw away the skin and bones.
4. Bring the broth back to a boil, add the noodles and cook for 6–8 min, until tender.
5. Return the chicken to the pot, stir in the dill and season well with salt and pepper. Serve piping hot.

Tips

• Noodles keep drinking broth as they sit; if you plan leftovers, cook them separately and add them to each bowl.
• Rice or small pasta works instead of egg noodles.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef BBC Good Food