Best Homemade Chicken Noodle Soup Recipe

Pat chicken dry with a paper towel and season skin with salt and pepper. Then in a large 6 quart Dutch oven, heat olive oil over medium-high heat. Add chicken, skin side down, and sprinkle with additional salt. Cook skin side down, without turning, for about 5-7 minutes or until chicken is browned.

While chicken is searing, prepare vegetables and then add to the pot of chicken, along with smashed garlic. Add the water, making sure to stir all ingredients together and scrape up any browned bits. Stir in Better Than Bouillon and add bay leaves.

Bring to a boil, then reduce heat to a gentle boil and cook uncovered, for about 20-25 minutes. The chicken should loosen easily from the bones and should be cooked through, and veggies should be fork tender but still a bit firm.

Bring soup back to a rolling boil and add egg noodles. Cook until al dente, about 8 minutes. Remove bay leaves and discard.

To serve, either remove chicken from soup and when cool enough to handle, remove chicken from bones and break into small bite-size pieces. Stir back into the soup and serve. Or leave chicken whole, and serve with broth, vegetables and noodles. Season with additional salt and pepper as needed.