001 Hearty Chicken Noodle Soup
Chicken, Cooking for Two
Ingredients
1 (12 ounce) bone-in split chicken breast, trimmed
2 tsp vegetable oil
1 small onion, chopped fine
1 celery rib, minced
1 carrot, peeled and cut into 1/2 inch pieces
1 tsp minced fresh thyme or 1/4 tsp dried
1 tbsp all-purpose flour
3 cups chicken broth ( 24 ounces )
1 bay leaf
1/2 cup wide egg noodles ( 4 ounces )
1 tbsp fresh parsley
Salt and pepper
Description
Why this recipe works: We wanted to streamline chicken noodle soup and make it quick enough to prepare for two any night of the week - without losing any of its soul-satisfying flavor. While homemade stock was out, we found that we could get great results from store-bought chicken broth with just a couple of extra steps. Adding sautéed aromatics lent our broth a welcome depth and complexity, while creating a simple roux contributed a nutty flavor and also thickened the broth slightly, giving our soup a long-simmered consistency. A bone-in chicken breast gave our broth more flavor than a boneless one did, and quick-cooking egg noodles turned our soup into a hearty one-=dish meal. Be careful not to overcook the chicken in step 3 or it will taste dry.
Directions
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.
2. Add onion, celery, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in
flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits.
3. Add browned chicken with any accumulated juices and bay leaf. Bring to simmer and cook until chicken registers 160 degrees, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool lightly, then shred into bite-size pieces using 2 forks, discarding skin and bones.
4. Discard bay leaf. Return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes. Off heat, stir in shredded chicken and let sit until
heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.