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Bobby Flay Chicken Noodle Soup

Bobby Flay Chicken Noodle Soup
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Bobby Flay’s take on chicken noodle soup includes slow-simmered chicken for maximum flavor, classic mirepoix (onion, carrot, celery), and a finishing touch of fresh herbs and lemon for brightness. It’s simple, traditional, and loaded with comfort—just what you want when you’re feeling under the weather or need a cozy bowl of goodness.

Ingredients

  • Whole chicken or bone-in chicken parts (3–4 lbs) – cut into pieces

  • Olive oil – 2 tablespoons

  • Carrots (sliced) – 3 medium

  • Celery (sliced) – 3 stalks

  • Yellow onion (chopped) – 1 large

  • Garlic (minced) – 4 cloves

  • Bay leaves – 2

  • Fresh thyme sprigs – 3–4

  • Fresh parsley (chopped) – ¼ cup

  • Egg noodles (or pasta of choice) – 6–8 ounces

  • Salt and black pepper – To taste

  • Lemon juice (fresh) – 1 tablespoon

  • Water or chicken stock – 10 cups

Instructions

  • Sear the chicken – In a large pot, heat olive oil over medium-high. Brown chicken pieces on both sides for added depth. Remove and set aside.

  • Sauté the vegetables – In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and stir for 1 more minute.

  • Simmer the broth – Return chicken to the pot. Add bay leaves, thyme, water or stock, and bring to a boil. Reduce heat, cover, and simmer for 45–60 minutes until chicken is fully cooked.

  • Shred the chicken – Remove the chicken, discard skin and bones, and shred meat. Skim fat from the broth if needed.

  • Cook the noodles – Add egg noodles directly into the simmering broth and cook until tender (about 7–9 minutes).

  • Combine and finish – Return shredded chicken to the pot. Stir in parsley, lemon juice, salt, and pepper. Taste and adjust seasoning.

  • Serve warm – Ladle into bowls and enjoy hot with crusty bread or crackers.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-chicken-noodle-soup/