Chicken Noodle Soup

I won’t lie to you and say that this will be as good as your mother’s recipe because it isn’t. But it comes together quickly, makes leftovers, and you should call your mom anyway. Also, I lied. This is as good as your mother’s recipe.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1/2 cup dry sherry

8 cups low-sodium chicken stock or broth

1 lb boneless, skinless chicken thighs (4 or 5 thighs)

Dash of Worcestershire sauce

8 oz egg noodles

Kosher salt and freshly ground black pepper, to taste

Fresh flat-leaf parsley, roughly chopped, for garnish

Additional stock or water, as needed

Preparation

1. Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until beginning to soften, 5–6 minutes.

2. Add the garlic, bay leaves, and thyme and cook, stirring constantly, until fragrant, about 1 minute.

3. Pour in the sherry and cook, scraping up any browned bits from the bottom of the pot, until the alcohol has cooked off, about 30 seconds. Add the stock and bring to a gentle simmer. Taste and season with salt and pepper.

4. Nestle the chicken thighs into the broth — the liquid should cover them. Return to a gentle simmer, partially cover, and cook, stirring occasionally, until the chicken is cooked through to 165°F, about 20 minutes.

5. If the broth looks low at any point, add more stock or water as needed. Stir in the Worcestershire sauce and reduce the heat to medium-low.

6. Transfer the chicken to a plate. Add the noodles to the soup and cook until tender per package directions, 6–10 minutes.

7. While the noodles cook, shred the chicken into bite-sized pieces using two forks. Return to the pot. Taste and adjust seasoning with salt and pepper. Scatter with fresh parsley and serve immediately.