This recipe is from America’s Test Kitchen Cookbook for Two.
The success in this recipe is that is indeed does make just enough and not too much. I have issues with mass quantities of food and this was just right.
Hearty Chicken Noodle Soup
- 1 12 oz bone in chicken breast (skin on)
- 2 tbsp vegetable oil
- 1 small onion (diced)
- 2 celery ribs (diced)
- 1 carrot (sliced)
- 1 tbsp flour
- 1/4 cup wide egg noodle
- 3 cups chicken broth
- 1 tsp fresh minced thyme
- 1 bay leaf
- 1 tbsp parsley (minced)
- 1.Pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium high heat till it is almost smoking.
- Brown chicken, skin side down until golden, about 6 minutes. Transfer to a plate.
- Pour off all but 1 tbsp. fat from the saucepan.
- 2.Add onions, celery, and carrots to the fat left in the 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 one minute. Slowly whisk in broth, scraping up any browned bits.
- 3.Add browned chicken with any accumulated juices and bay leaf. Bring to a simmer and cook until the chicken registered 160 degrees around 20 minutes.
- Flip chicken 10 minutes into cooking. Transfer chicken to a cutting board, and let it cool slightly – shred into bite size pieces, discard the skin and bones.
- 4.Discard bay leaf, and return the soup to a simmer, stir in noodles and cook until vegetables are tender, about 8-10 minutes.
- Off heat, stir in shredded chicken and let it sit for 2 minutes to heat through. Stir in parsley and season with salt and pepper to taste.
What I would change.. I would add an additional carrot, one seemed not enough. I would omit the flour as I prefer a clear broth, as opposed to a slightly opaque one. I would add an additional cup of broth or water, as I like my soup brothier. (is that a word?)