I would move that Pam away from the heat. You are creating a possible disaster. The can could easily overheat close to the burner and explode. Yes, the soup looks delicious.
MagazineDelicious151
Needed some of that soup earlier. Looks great, loaded soup and not just broth.
kymilovechelle
That is one sexy chicky noodle soup
GetReadyToRumbleBar
Chicken Noodle Soup, from Taste of Home.
Ingredients
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves1 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
Optional: Additional salt and pepper
Directions
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; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
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-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Adjustments & Notes:
I omitted celery cause fuck celery.
Did 1 whole bulb of garlic. Cause garlic is delicious.
Added ricotta stuffed tortellini.
Added extra carrots and onions to make up for the celery.
10/10 would make again.
Iamthehempist1
The broth looks really flavorful.
bloosbaby
Drop the recipe?!
kmrikkari
I’m not sick, but that looks delicious. Save me a bowl.
big_bean_
this would heal me in every way
AlmostLucy
Egg noodles are the superior pasta for chicken noodle soup.
Mobile_Aioli_6252
That looks absolutely amazing
TruTechilo512
It’s so beautiful I can’t even process what I’m looking at
can i have some 🥹
Zesystem
I cook the noodles separately and add them in before eating to avoid them becoming soggy.
warbling_oreo
Upvoted for “fuck celery”. Fuck celery indeed.
ZazuePoot
With a soda on the side?
SpiralVortex
This looks absolutely divine, and the fact OP actually posted the recipe makes it even better.
Thanks OP! Definitely going to try this one out.
Lazer_Pigeon
Damn it’s been a while since I’ve had this think I’ll make some myself after this work weekend, that shit looks fire
Matt_Kimball
That looks so damn good. In a month from now shen Fall hits that would taste even better.
Shot-Ad-7356
I saw where a doctor blew himself up like that! Soup looks spot on.
SewAlone
This looks amazing.
Takenabe
Hey it’s me your long lost brother, I have the sniffles too
take-money
Asians keep the noodles cooked but separate and add them back in just before eating so they don’t get mushy sitting in the liquid for ages
Zoutaleaux
Thanks for bringing this to my attention. Please DM your address and I will come by and liberate you from this dangerous soup immediately, free of charge.
RealityPowerRanking
I too dislike celery but I would have also not used onions bc fuck onions.
I cheated last week. Used an 8 cup soup pack and a rotisserie chicken lol.
briowatercooler
This legitimately looks like the best chicken noodle soup I’ve ever seen.
Galenia
One of my fave things to make! Yours looks great!!!
toomuchblack
I want to be sick just so I can eat this.
leavethisearth
Looks great! How do you prevent the noodles from being completely overcooked?
EmploymentFirm3912
I’ve made soups like this but my worry is what happens after refrigeration. The noodles tend to absorb water over time, even in the fridge. The next evening it becomes semi-gelatinous and I have to re-hydrate it by adding more water and reheating causing the noodles to become “runny”. I think I may be messing up the noodle to broth ratio despite following the package instructions. Any insight would be incredibly welcome as I’m planning on boiling a whole chicken tomorrow for broth.
Voodoo7007
Looks amazing! Next time consider adding some fingerling potatoes. They add a nice additional starch. My family loves them when I make soup. Also, if you want to eat the soup also ASAP consider adding a bag of frozen corn when it’s finished. The corn will quickly cool the soup to non mouth burning temps and is a nice additional veggie!
33 Comments
I would move that Pam away from the heat. You are creating a possible disaster. The can could easily overheat close to the burner and explode. Yes, the soup looks delicious.
Needed some of that soup earlier. Looks great, loaded soup and not just broth.
That is one sexy chicky noodle soup
Chicken Noodle Soup, from Taste of Home.
Ingredients
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves1 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
Optional: Additional salt and pepper
Directions
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; cook until dark golden brown,
3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
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-sized pieces. Return meat to stockpot. Stir in parsley and
lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay
leaves.
Adjustments & Notes:
I omitted celery cause fuck celery.
Did 1 whole bulb of garlic. Cause garlic is delicious.
Added ricotta stuffed tortellini.
Added extra carrots and onions to make up for the celery.
10/10 would make again.
The broth looks really flavorful.
Drop the recipe?!
I’m not sick, but that looks delicious. Save me a bowl.
this would heal me in every way
Egg noodles are the superior pasta for chicken noodle soup.
That looks absolutely amazing
It’s so beautiful I can’t even process what I’m looking at
can i have some 🥹
I cook the noodles separately and add them in before eating to avoid them becoming soggy.
Upvoted for “fuck celery”. Fuck celery indeed.
With a soda on the side?
This looks absolutely divine, and the fact OP actually posted the recipe makes it even better.
Thanks OP! Definitely going to try this one out.
Damn it’s been a while since I’ve had this think I’ll make some myself after this work weekend, that shit looks fire
That looks so damn good. In a month from now shen Fall hits that would taste even better.
I saw where a doctor blew himself up like that! Soup looks spot on.
This looks amazing.
Hey it’s me your long lost brother, I have the sniffles too
Asians keep the noodles cooked but separate and add them back in just before eating so they don’t get mushy sitting in the liquid for ages
Thanks for bringing this to my attention. Please DM your address and I will come by and liberate you from this dangerous soup immediately, free of charge.
I too dislike celery but I would have also not used onions bc fuck onions.
This soup looks sexy and delicious
https://preview.redd.it/biiuw5ymgnnf1.jpeg?width=234&format=pjpg&auto=webp&s=04c8ecd001a1e9caa4b73d642d2773c5dc626568
🤤
Wow someone must be really sickie and special 😉
I cheated last week. Used an 8 cup soup pack and a rotisserie chicken lol.
This legitimately looks like the best chicken noodle soup I’ve ever seen.
One of my fave things to make! Yours looks great!!!
I want to be sick just so I can eat this.
Looks great! How do you prevent the noodles from being completely overcooked?
I’ve made soups like this but my worry is what happens after refrigeration. The noodles tend to absorb water over time, even in the fridge. The next evening it becomes semi-gelatinous and I have to re-hydrate it by adding more water and reheating causing the noodles to become “runny”. I think I may be messing up the noodle to broth ratio despite following the package instructions. Any insight would be incredibly welcome as I’m planning on boiling a whole chicken tomorrow for broth.
Looks amazing! Next time consider adding some fingerling potatoes. They add a nice additional starch. My family loves them when I make soup. Also, if you want to eat the soup also ASAP consider adding a bag of frozen corn when it’s finished. The corn will quickly cool the soup to non mouth burning temps and is a nice additional veggie!