Ingredients
Method
- Heat the oil in a large pot over medium-high heat. Pat chicken pieces dry and season with salt and pepper. Brown chicken on both sides until golden, about 6–8 minutes total. Remove to a plate.
- In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften and brown slightly, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken stock, scraping up any fond from the bottom of the pan. Return chicken to the pot along with bay leaf and thyme. Bring to a boil, then reduce heat to medium-low.
- Simmer uncovered until chicken is cooked through (internal temperature should reach 165°F), about 25–30 minutes. Skim off any foam that rises to the surface. Remove bay leaf and discard if using.
- If serving with egg noodles, cook them separately according to package directions or add directly to the soup during the last 8 minutes of cooking (they'll absorb some broth). If using rice, add it during the last 20 minutes of simmering.
- Taste and adjust seasoning with additional salt if needed. Serve hot with crusty bread.
Nutrition
Notes
The trick is letting the chicken brown properly before adding liquid. It takes longer than you think, but that fond at the bottom of the pan adds more flavor than any stock ever could.
For richer flavor, brown the chicken pieces in batches rather than all at once. This recipe works well with leftover roast chicken too—just add it during the last 10 minutes of cooking to prevent overcooking.