Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
Add onion, carrot, and celery to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
Add noodles; cook 6 minutes or until al dente. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
If you like peanut butter, try Peanut-Chicken Soup: Prepare Classic Chicken Noodle Soup through step 2, omitting carrot and celery and adding 1 cup thinly sliced leeks and 1 tablespoon grated peeled fresh ginger with onion; omit thyme and rosemary from sachet. Combine 1/4 cup creamy peanut butter, 1/4 cup water, and 1 (5-ounce) can drained diced tomatoes, stirring well. Add peanut butter mixture, 3 cups unsalted chicken stock (such as Swanson), 2 cups water, 2 cups cubed peeled sweet potato, and 3/4 teaspoon ground red pepper; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Remove from heat; discard sachet. Ladle about 1 1/3 cups soup into each of 6 bowls, and top each serving with 2 teaspoons chopped fresh flat-leaf parsley and 1 teaspoon chopped unsalted peanuts. Serves 6 Calories 336; Fat 2g (sat 5g); Sodium 519mg
If you like hot peppers, try Spicy Chicken Soup: Prepare Classic Chicken Noodle Soup through step 3, omitting carrot and celery, omitting thyme and rosemary from sachet, and adding 3 cilantro sprigs and 2 halved habanero peppers to sachet. Stir in 2 cups water, 1 cup chopped red-skinned potatoes, 1 cup corn kernels, and 1 tablespoon ground cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with 1 cup chopped avocado, 1/2 cup fresh cilantro leaves, and 1 teaspoon grated lime rind. Serve with lime wedges. Serves 6 (serving size: about 1 1/3 cups) Calories 375; Fat 1g (sat 3g); Sodium 480mg
If you like curry, try Curried Chicken Soup: Prepare Classic Chicken Noodle Soup through step 2, omitting celery, omitting thyme and rosemary from sachet, and adding 3 cilantro sprigs, 1 (1/2-inch) piece peeled fresh ginger, and 1 pierced serrano chile to sachet. Stir in 3 tablespoons Madras curry powder; sauté 20 seconds. Add 3 cups unsalted chicken stock (such as Swanson), 1 cup water, and 1 (14-ounce) can light coconut milk; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet. Combine 1/4 cup plain 2% reduced-fat Greek-style yogurt, 2 teaspoons chopped fresh cilantro, 1/4 teaspoon grated lime rind, and 1/2 teaspoon fresh lime juice. Serves 6 (serving size: about 1 1/3 cups soup and 2 teaspoons yogurt mixture) Calories 302; Fat 6g (sat 5g); Sodium 402mg
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I'm not a fan of skinless chicken cooked this way because the meat gets hard and in soup it should be nice and tender. Other than that though, this is definitely classic chicken noodle soup and quite delicious. You can read my full review at Taking On Magazines: http://bit.ly/VOuzYG
I agree with the previous reviewer who said it takes twice as long for the chicken to cook. In fact, I wasted chicken because I thought 10 minutes would do it. So I had to go out and get rotisserie chicken, but the work was worth it - it is rich flavorful soup, a new favorite.
Classic AND classy! This soup is loaded with flavor!! It's definitely not my grandma's soup ( the one I have been making for years and will always love but...) this recipe is my new favorite chicken soup!
We liked this recipe for a good basic soup. However, it took twice as long to cook the chicken as stated in the recipe. I also added a bit more veggies (1/2 cup) and more broth (about 3/4 cup). I used broth instead of stock because stock costs almost twice as much. With the additions, this soup made 10 1-cup servings. I would make this again as my husband really enjoys homemade soup, but I would probably cheat on the chicken. I think it would be easier to just use some rotisserrie chicken instead of spending 20 minutes pan frying the chicken.
What a bummer! I'm toying with giving this one star. So much work, so little taste. For starters, it took me an hour and a half to make this soup, not the 55 minutes the recipe claimed and definitely not the 28 hands on minutes it also stated. I know to always add about 15 minutes on to whatever they say, but this was ridiculous. I didn't like the use of stock instead of broth. The flavor just wasn't great and the time requirement definitely wasn't worth it. I still love recipes from Cooking Light, just not this one.
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