How to make Chicken Noodle Soup | How to make a Soup Base | Best Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Chop 1 large carrot into about a third to half a cup of chopped carrots.

Chop 2 ribs of celery into small pieces (about half a cup) and set aside.

Cut 2 ribs of celery in half to use for the broth.

Cut half of a large white onion and set aside.

Melt 2 tablespoons of butter in a pot over medium heat.

Season 2 bone-in chicken thighs with kosher salt and fresh pepper on both sides.

Place the chicken thighs skin side down in the pot to brown for about 6 minutes.

Turn the chicken thighs over and brown the second side for about 4 minutes.

Remove the chicken thighs from the pot and set aside.

Add 1 quart of chicken stock to the pot and scrape up the fond from the bottom.

Add 8 cups of water to the pot after lifting the fond.

Return the chicken thighs to the pot along with any juices from the bowl.

Add the halved celery ribs and half of the white onion to the pot.

Cover the pot and bring to a rolling boil for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens