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Your use of this website constitutes and manifests your acceptance of our User Agreement, Privacy Policy, Cookie Notification, and awareness of the California Privacy Rights. Pursuant to U.S. Copyright law, as well as other applicable federal and state laws, the content on this website may not be reproduced, distributed, displayed, transmitted, cached, or otherwise used, without the prior, express, and written permission of Athlon Media Group. Ad Choices

Why settle for canned chicken noodle soup when you can make the perfect homemade chicken noodle soup recipe from the comfort of your own kitchen in your pajamas? Join @Chef Jon Ashton as he shows us everything we need to know about how to make this delicious comfort food staple.

Related: 35 Crock Pot Chicken Soup Recipes

Related: 11 Greatest Bread Bowl Soup Recipes of All Time

1. Pat chicken dry with paper towels and season with a little salt and pepper on each side.

2. Heat oil in Dutch oven or pot over medium-high heat. Add chicken, skin side down, and cook for about 3-5 minutes. Turn over chicken. We are looking to build a golden-brown color on the chicken and the base of the pan. Don’t worry if any skin sticks to the bottom of the pan, because you can scrape it off when we add stock. Cook second side of chicken for 3-5 minutes or until golden brown. 

3. Add marsala, broth, onion, carrot, celery, garlic, thyme sprigs, and bay leaf. Using a wooden spoon, scrape up any brown bits that have formed at the bottom of the pan. Bring to boil, cover, and reduce heat to low. Simmer until breasts are cooked (register 160 degrees F).

4. Remove pot from heat and discard thyme sprigs and bay leaf. Using tongs, transfer chicken to plate and let cool slightly. Remove and discard skin and bones. Using 2 forks, shred chicken into bite-size pieces.

5. Return soup to boil over medium-high heat and add broken spaghetti. Cook, uncovered, until pasta is tender, stirring often.

6. Add chicken, dill and lemon juice and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. 

Every week we’re making recipes easy on Keep it Simple. Follow along with Jon Ashton as he shows you how to level up your home cooking, and subscribe for new videos every week!

Pat chicken dry with paper towels and season with a little salt and pepper on each side. Heat oil in Dutch oven or pot over medium-high heat. Add chicken, skin side down, and cook for about 3-5 minutes. Turn over chicken. We are looking to build a golden-brown color on the chicken and the base of the pan. Don’t worry if any skin sticks to the bottom of the pan, because you can scrape it off when we add stock. Cook second side of chicken for 3-5 minutes or until golden brown.

Add marsala, broth, onion, carrot, celery, garlic, thyme sprigs, and bay leaf. Using a wooden spoon, scrape up any brown bits that have formed at the bottom of the pan. Bring to boil, cover, and reduce heat to low. Simmer until breasts are cooked (register 160 degrees F).

Remove pot from heat and discard thyme sprigs and bay leaf. Using tongs, transfer chicken to plate and let cool slightly. Remove and discard skin and bones. Using 2 forks, shred chicken into bite-size pieces.

Return soup to boil over medium-high heat and add broken spaghetti. Cook, uncovered, until pasta is tender, stirring often. Add chicken, dill and lemon juice and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste.

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© 2022 AMG/Parade. All rights reserved.

Your use of this website constitutes and manifests your acceptance of our User Agreement, Privacy Policy, Cookie Notification, and awareness of the California Privacy Rights. Pursuant to U.S. Copyright law, as well as other applicable federal and state laws, the content on this website may not be reproduced, distributed, displayed, transmitted, cached, or otherwise used, without the prior, express, and written permission of Athlon Media Group. Ad Choices

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