The 6 Soup And Stew Recipes Moms Swear By

6 soups and stews macaroni and cheese soup with meatloaf croutons


6 Soups And Stews, #4

Someone call a doctor because this chicken noodle soup has my taste buds love sick. Whenever my husband or kids are sick I always make a big pot of chicken noodle soup for them to enjoy. I wish that when I was sick someone could make my recipe for me to enjoy but that is not how mom life works haha!

6 soups and stews chicken noodle soup

Anyway, this recipe for chicken noodle soup is delicious. Feel free to use any type of noodles that you want. I didn’t have any Kluski noodles so i used egg. It all tastes the same.

Make sure you use bone-in chicken thighs for this recipe as the bones make a wonderfully vitamin rich broth.



2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon Morton salt
1 tablespoon Wesson canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 McCormick bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice



Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.


Quick tip: Serve this yummy chicken noodle soup with hot buttered biscuits.


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