Easiest Chicken Noodle Soup Recipe New York Times

In a large soup pot combine water chicken broth and salt.

Easiest chicken noodle soup recipe new york times. Since there is no need to cook the chicken thighs anymore reduce the simmer time by 10 minutes. Add noodles and simmer until heated through soft and plumped with chicken broth. Bring to a boil then add chicken thighs and cook uncovered 20 minutes.

Pour in chicken and vegetable broths and stir in chicken noodles carrots basil oregano salt and pepper. If the noodles absorb a lot of liquid add more broth according to taste add the reserved chicken and any. Add the breast meat then taste broth and add salt and.

Add the breast meat then taste broth and add salt and. Shred the chicken between your fingers and return the chicken to the pot with the stock. Pour broth into pot with vegetables and heat to a simmer.

For the easiest chicken noodle soup if you have a rotisserie or leftover chicken instead of adding chicken thighs to the pot add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles. They all absorb fat and flavor from the soup. Pour broth into pot with vegetables and heat to a simmer.

Return the carrots and celery to the pot with the stock and chicken and bring back to a simmer. Remove skin and debone the chicken. Bring to a boil then reduce heat and simmer 20 minutes before serving.

Cut 2 medium onions into quarters. Cook onion and celery in butter until just tender 5 minutes. In a large pot over medium heat melt butter.