Chicken Noodle Soup With Chicken Wings
Equipment
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Tongs
- Ladle
- Soup bowls
Ingredients
1 lb chicken wings
8 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
8 oz egg noodles
Fresh parsley for garnish
Instructions
Prepare The Chicken Wings
- In a large pot, heat a tablespoon of oil over medium-high heat. Add the chicken wings and cook until golden brown on all sides, about 8-10 minutes. Remove the wings from the pot and set aside.
Make The Broth
- In the same pot, add the onions, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic, thyme, bay leaf, salt, and pepper. Stir well to combine.
Simmer
- Pour in the chicken broth and return the chicken wings to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, partially covered, until the flavors meld together beautifully.
Add Noodles
- Once the soup has simmered, add the egg noodles and cook according to the package instructions until al dente, usually about 8-10 minutes.
Serve
- Remove the bay leaf and discard. Ladle the soup into bowls, making sure to include chicken wings in each serving. Garnish with fresh parsley for a burst of color and flavor.
Notes
This recipe is incredibly versatile, so don't hesitate to get creative and make it your own. Whether you're cooking for a crowd or just craving a comforting bowl of soup, this chicken noodle soup with chicken wings is sure to hit the spot.