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Chicken and Noodles
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Ingredients
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Method
4 steps
- 1
Place 1½ pounds boneless chicken breasts or thighs in a large pot with 8 cups low-sodium chicken broth, 1 diced onion, 2 sliced carrots, 1 teaspoon dried thyme, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a gentle simmer.
- 2
Cook uncovered for 15–18 minutes, until the thickest chicken reaches 165°F. Transfer the chicken to a plate and let it cool for 5 minutes, then shred or slice it into bite-size pieces.
- 3
Bring the broth back to a steady simmer and add 8 ounces wide egg noodles. Cook for 6–8 minutes, stirring twice, until tender but still springy. Add 1 cup frozen peas during the last 2 minutes.
- 4
Return the chicken to the pot and stir in 2 tablespoons chopped parsley. Simmer 1 minute, then taste the broth for salt. Serve when the noodles are coated and the soup is hot, before they soften too far.