Chicken Noodle Soup
Chicken thighs simmered with carrot, celery, and onion in broth, with pasta cooked directly in the pot.
Heat oil in a large pot over medium heat. Add onion and cook 4 minutes until softened.
Add garlic, carrot, and celery. Cook 3 minutes, stirring.
Add chicken thighs in a single layer. Pour in the broth and water. Add thyme and bay leaf.
Bring to a boil, then reduce heat to a gentle simmer. Cook 25 minutes until chicken is cooked through.
Remove chicken to a cutting board. Pull the meat off the bones, discard the skin and bones, and shred the meat with two forks into bite-sized pieces.
Return the pot to a boil over medium-high heat. Add the pasta and cook according to package directions until tender.
Return shredded chicken to the pot. Remove bay leaf. Taste and adjust salt.
Stir in parsley if using. Serve immediately — the pasta will continue absorbing broth as it sits.
Two 900 mL cartons of broth is the easiest approach. Alternatively, use one carton and increase water to 1 L — the flavor is thinner but still fine with the chicken.
- Celery costs $2.99 for the whole bunch; two stalks is about a third of it. Use the rest for other recipes that week.
- The parsley is optional and easily skipped. The soup is complete without it.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace rotini or shell pasta with rice (200 g dry) (Rice costs about the same; add it when you add the broth and simmer 18 minutes.)
Use certified GF broth if needed. All other ingredients are naturally gluten-free.