Easy Chicken Noodle Soup
 Packed with tender chicken, noodles, and veggies, this chicken noodle soup is the ultimate cozy meal for any day of the week. Ingredients 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat ¾ teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon vegetable oil 8 cups chicken broth (preferably not low-sodium), best quality 1 medium yellow onion, chopped 2 carrots, peeled and cut into ½-inch pieces 2 celery ribs, cut into ¼-inch pieces 4 sprigs fresh thyme 1 bay leaf 5 ounces (3 cups) wide egg noodles 2 tablespoons minced fresh dill 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat ¾ teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon vegetable oil 8 cups chicken broth (preferably not low-sodium), best quality 1 medium yellow onion, chopped 2 carrots, peeled and cut into ½-inch pieces 2 celery ribs, cut into ¼-inch pieces 4 sprigs fresh thyme 1 bay leaf 5 ounces (3 cups) wide egg noodles 2 tablespoons minced fresh dill Instructions Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more. Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs). Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones. Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve. Make-Ahead/Freezer-Friendly Instructions: The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 3 days or frozen for 3 months. Store the chicken in a separate container, and add to the soup before serving. When ready to serve, bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more. Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs). Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones. Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve. Make-Ahead/Freezer-Friendly Instructions: The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 3 days or frozen for 3 months. Store the chicken in a separate container, and add to the soup before serving. When ready to serve, bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. Nutrition Information Powered by Per serving (6 servings) Calories: 508 Fat: 21 g Saturated fat: 6 g Carbohydrates: 33 g Sugar: 7 g Fiber: 2 g Protein: 44 g Sodium: 874 mg Cholesterol: 126 mg Per serving (6 servings) Calories: 508 Fat: 21 g Saturated fat: 6 g Carbohydrates: 33 g Sugar: 7 g Fiber: 2 g Protein: 44 g Sodium: 874 mg Cholesterol: 126 mg