Dinner for 4
Chicken and egg noodle soup from thighs
Thighs stay juicy in this classic soup, and the noodles cook right in the pot.
$1.78per serving
40 minstart to table
4servings
BudgetDairy-freeFamilyKid-friendlyDinnersOne-potMeal prepCold-weather comfortFallWinter
Ingredients
- 1 lb Chicken thighs, bone-in or boneless
- 6 oz Egg noodles
- 0.5 lb Carrots
- 1 Celery
- 0.5 lb Onions
- 32 oz Broth or stock
From the pantry: Dried spices (cumin, paprika, chili powder, oregano), Salt and pepper.
Steps
- Simmer the chicken in the broth with 2 cups water for 15 minutes.
- Lift the chicken out and shred it, discarding any bones.
- Add the chopped vegetables to the broth and simmer 8 minutes.
- Add the noodles and cook 6 minutes more.
- Return the chicken to the pot and season.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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