Hall Chicken Noodle Soup

Name: Hall Chicken Noodle Soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 3.2 lb bone-in chicken thighs; 3/4 lb wide egg noodles; 3/4 whole yellow onion; 3 whole carrots; 3 stalks celery stalks; 3 cloves garlic cloves; 6.4 cups chicken broth; 3 sprigs fresh thyme; 2 whole bay leaves; 1/4 cup fresh parsley

Classic chicken noodle soup with egg noodles for ten

Prep: 25 min
Cook: 60 min
Serves 8
Difficulty: easy

Chicken thighs simmer with mirepoix and herbs until tender, then shred into a rich broth with egg noodles and carrots. Simple, restorative, and built for the biggest stock pot in the hall.

Why crews like it: Chicken noodle soup is the universal reset meal. It reheats perfectly, fills the hall with comfort smell, and nobody complains when they are tired or under the weather.

340Cal

28gProtein

36gCarbs

10gFat

Ingredients

3.2 lb bone-in chicken thighs
3/4 lb wide egg noodles
3/4 whole yellow onion
3 whole carrots
3 stalks celery stalks
3 cloves garlic cloves
6.4 cups chicken broth
3 sprigs fresh thyme
2 whole bay leaves
1/4 cup fresh parsley

Instructions

Poach the chicken: Simmer chicken thighs in broth with onion, bay leaves, and thyme 30–35 minutes until internal temp reaches 165°F and meat pulls easily from bone. Target oven/smoker temperature: 165°F.
Shred and strain: Remove chicken, shred meat, discard skin and bones. Strain broth if cloudy, return to pot, and skim excess fat.
Build the soup base: Add carrots, celery, and garlic to broth. Simmer 15 minutes until vegetables tender.
Cook noodles separately: Boil egg noodles in salted water until al dente, about 7 minutes. Drain and toss with a little oil.
Ladle and garnish: Return shredded chicken to soup. Season with salt and pepper. Portion noodles into bowls, ladle hot soup over, and garnish with parsley.

Tonight's spread

Soup with saltine crackers and buttered bread on the side.
Simple green salad for crew who want crunch alongside the bowl.

Hall tips

A splash of lemon juice at service brightens heavy broth instantly.
Turmeric pinch adds golden color without changing the classic flavor.
Freeze half the shredded chicken and broth base separately for fast future soup.

Meal prep

Poach thighs gently—boiling toughens meat. Cook noodles separately and add at service so they do not bloat in the pot. Skim fat from broth for cleaner flavor.

Leftovers

Store noodles separate from broth or they absorb everything overnight.
Reduce broth and add cream for a quick chicken pot pie filling.

Large stock pot
Colander
Ladle
Tongs
Cutting board