Easy Chicken Noodle Soup
- 1 bone-in chicken breast (about 1 pound)
- 1 whole chicken leg (thigh and drumstick, about 3/4 pound)
- 1 tablespoon olive oil
- 2 medium carrots, medium dice
- 2 medium celery stalks, medium dice
- 1/2 medium yellow onion, medium dice
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon dried thyme
- 6 cups (1 1/2 quarts) low-sodium chicken broth or stock
- 1 bay leaf
- 1 (2- to 3-ounce) package instant ramen noodles, flavor packet removed
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- Produce
- Bay leaf (1)
- Carrots, medium medium (2)
- Celery stalks, medium medium (2)
- Italian parsley, fresh leaves (2 tablespoons)
- Thyme, dried (1/4 teaspoon)
- Yellow onion, medium medium (1/2)
- Meat
- Chicken breast (about 1 pound), bone-in (1)
- Chicken leg, whole (1)
- Canned Goods
- Chicken broth or stock, low-sodium (6 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Ramen noodles, instant (1 (2- to 3-ounce) package)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 5, 2013 (1 week ago).
50 people saved this recipe.
