Recipes and Cooking Bone-In Chicken Noodle Soup 4.1 (42) 3 Reviews Bone-in chicken recipes like this one means getting a quick chicken noodle soup on the table even faster without having to remove the the bones first. By Mark Bittman Mark Bittman Website Mark Bittman is a James Beard Award-winning expert on food. He has been a guest expert on major news syndicates and he has written 30 books on the subject. He has over three decades of experience discussing all things food. He is a graduate of Clark University. Learn about BHG's Editorial Process Updated on November 30, 2022 Print Rate It Share Share Tweet Pin Email Photo: BHG / Cara Cormack Total Time: 45 mins Servings: 4 Jump to Nutrition Facts This chicken thigh soup is the bowl of comfort you'll be craving on cool days. Ingredients 2 tablespoon olive oil 4 small bone-in chicken thighs 4 small chicken drumsticks Salt 1 large onion 2 large carrots 3 celery stalks plus any leaves 4 garlic cloves 5 bay leaves Pepper 8 ounce egg noodles or any cut pasta Directions Put 2 tablespoons oil in a large pot over medium-high heat. Pat the chicken dry with a paper towel. BHG / Cara Cormack Put the chicken in the pot, skin side down, sprinkle with salt, and cook, undisturbed, until browned, 5 or 6 minutes. Trim and peel the onion. Trim and peel the carrots. Trim the celery stalks, reserving any leaves. Cut the onion, carrots, and celery stalks into 1/2-inch chunks. Peel 4 garlic cloves and smash them with the flat side of a knife blade. BHG / Cara Cormack Add the vegetables and garlic to the pot with the chicken. Add 8 cups water, stirring to scrape the chicken and any browned bits from the bottom of the pot. Add 5 bay leaves and a pinch each of salt and pepper. When the broth comes to a boil, adjust the heat so that it bubbles steadily. Cook, undisturbed, until the meat begins to loosen from the bones and is cooked through, 15 to 20 minutes. Chop the celery leaves. BHG / Cara Cormack When the chicken is beginning to fall off the bone, bring the broth to a rolling boil and add 8 ounces egg noodles. Start tasting after 5 minutes; when the noodles are tender but not mushy, turn off the heat. BHG / Cara Cormack Fish out the bay leaves. Taste and adjust the seasoning, divide the soup among 4 bowls, garnish with celery leaves, and serve. Herbed Bone-In Chicken Noodle Soup: Prepare as above, except in Step 2, add 4 sprigs fresh sage or oregano or 2 sprigs rosemary to the pot with the chicken. Remove them when you take out the bay leaves. Dilly Bone-In Chicken Noodle Soup: Prepare as above, except tie 1 bunch fresh dill together with twine. In Step 2, add it to the pot with the chicken. Remove the dill when you take out the bay leaves. Tips "Nothing browns until it's dry," says Mark Bittman. Dry the chicken thighs with paper towels to speed up the browning process and reduce splattering. Rate it Print Nutrition Facts (per serving) 798 Calories 45g Fat 51g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 798 % Daily Value * Total Fat 45g 58% Saturated Fat 11g 55% Cholesterol 265mg 88% Sodium 502mg 22% Total Carbohydrate 51g 19% Total Sugars 5g Protein 46g Vitamin C 7.4mg 37% Calcium 79mg 6% Iron 4mg 22% Potassium 790mg 17% Folate, total 161.2mcg Vitamin B-12 1.1mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.