Classic Chicken Noodle Soup

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black divided
• 1 pound chicken thighs bone-in
• 2 tablespoons canola oil 
• 1 cup carrots chopped
• 0.5 cup celery ()
• 1  chicken breast bone-in
• 4 cups chicken stock see unsalted
• 1 cup wine dry white
• 1 cup extra wide egg noodles uncooked
• 2 tablespoons parsley fresh chopped
• 1 tablespoon garlic fresh minced
• 0.8 teaspoon kosher salt divided
• 2 cups onion chopped
• 3  parsley fresh
• 1  rosemary leaves fresh
• 3  thyme sprigs fresh

Equipment

• bowl
• frying pan
• ladle
• dutch oven
• cheesecloth

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
4. Add onion, carrot, and celery to pan; saut 10 minutes.
5. Add garlic; saut 1 minute.
6. Place herb sprigs and bay leaves on cheesecloth. Gather edges; tie securely.
7. Add sachet to pan.
8. Add wine; bring to a boil. Cook 4 minutes.
9. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
10. 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.
11. 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.
12. Combine 1/4 cup creamy peanut butter, 1/4 cup water, and 1 (5-ounce) can drained diced tomatoes, stirring well.
13. 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.
14. 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.
15. Serves 6 Calories 336; Fat 2g (sat 5g); Sodium 519mg
16. 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.
17. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt.
18. Garnish servings evenly with 1 cup chopped avocado, 1/2 cup fresh cilantro leaves, and 1 teaspoon grated lime rind.
19. Serve with lime wedges.
20. Serves 6 (serving size: about 1 1/3 cups) Calories 375; Fat 1g (sat 3g); Sodium 480mg
21. 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; saut 20 seconds.
22. 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.
23. Remove from heat; discard sachet.
24. 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.
25. Serves 6 (serving size: about 1 1/3 cups soup and 2 teaspoons yogurt mixture) Calories 302; Fat 6g (sat 5g); Sodium 402mg