Chicken Noodle Soup Reames (Print-Friendly Version)

Chicken noodle soup with Reames noodles, fresh vegetables, and savory herbs for a hearty, warming meal.

# Ingredients You’ll Need:

→ Soup Base

01 - 6 cups chicken stock
02 - 2 pounds bone-in, skin-on chicken thighs
03 - 2 stalks celery, chopped
04 - 1 medium onion, diced
05 - 1 cup carrots, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried rosemary
08 - 1/2 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 12 ounces frozen Reames egg noodles
12 - 2 cups water

# How to Make It:

01 - Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onions, chopped celery, and carrots; sauté for 5 minutes until the onion turns translucent.
02 - Add chicken thighs with skin and bones, chicken stock, water, and salt to the pot. Increase heat to bring to a boil, then reduce to simmer. Cook gently for 45 to 60 minutes, until chicken is fully cooked and tender.
03 - Remove cooked chicken thighs from the pot and set aside to cool slightly. Skim any excess fat from the surface of the broth, if desired.
04 - Return the pot to a low simmer. Add dried rosemary, dried thyme, black pepper, and additional salt if needed.
05 - Remove skin and bones from cooled chicken, then shred the meat into bite-sized pieces. Add shredded chicken and frozen Reames egg noodles to the pot. Stir in chopped parsley.
06 - Simmer soup for 15 minutes, until noodles are tender and heated through. Taste for seasoning before serving.

# Extra Suggestions:

01 - For deeper flavor, simmer the chicken thighs with skin and bones, then remove before adding noodles. Skim fat from the broth for a lighter taste.

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