The Ultimate Chicken Noodle Soup

Ingredients · for 10 (scales to your household)

• 2 1/2 pounds Bone-in chicken thighs $15.88
• 1/2 teaspoon Salt $0.03
• 1/2 teaspoon Pepper $0.07
• 1 tablespoon Canola oil $0.05
• 1 large Onion, chopped $0.60
• 1 clove Garlic clove, minced $0.03
• 10 cups Chicken broth $5.25
• 4 Celery ribs, chopped $1.19
• 4 medium Carrots, chopped $0.70
• 2 Bay leaves $0.02
• 1 teaspoon Minced fresh thyme $0.15
• 3 cups Uncooked kluski or other egg noodles $3.18
• 1 tablespoon Chopped fresh parsley $0.10
• 1 tablespoon Lemon juice $0.21

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. 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.
2. 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.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Per serving