@saltnsorcey: Chicken Wing Noodle Soup 🍜 Wings make the best broth because all that collagen in the joints makes it rich and silky. Serves 2–3. INGREDIENTS • 1 lb chicken wings (fresh or frozen) • 6 cups water • 3 garlic cloves, smashed • 1 bay leaf • ½ tsp dried thyme • 1 tsp salt, plus more to taste • ½ tsp black pepper • 1 tbsp olive oil or butter • 1 small onion, diced • 2 carrots, diced • 1 celery stalk, diced • 3½ oz wide egg noodles (about 2 cups) • 1 tbsp chopped parsley • Squeeze of lemon HOW TO 1. Add wings, water, garlic, bay leaf, thyme, salt and pepper to a pot. Bring to a boil and skim off the foam. 2. Turn it down to a gentle simmer for 1 hour, partially covered. Don't let it boil hard or the broth turns cloudy. (Frozen wings? Start the hour once it's simmering.) 3. Take out the wings, shred the meat and toss the bones (I like to keep the skin but you can choose to remove it). Fish out the bay leaf and skim the fat off the top. 4. In a skillet, cook the onion, carrots and celery in oil for 5 min, then add them to the broth and simmer 10 min. 5. Add the noodles and cook about 7 min. 6. Stir the chicken back in with the parsley and lemon. Taste and adjust the salt. 💡 Making it ahead? Keep the noodles separate or they'll soak up all the broth overnight. #chickensoup #chickennoodlesoup #souptok #souprecipe #fallrecipes

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Wednesday 21 October 2026 17:04:30 GMT