Chicken Noodle Soup with Crispy Chicken Skin

There’s something about chicken noodle soup in the colder months that makes it feel like a warm hug in a bowl. This recipe takes it up a notch with crispy chicken skin, which adds a delicious crunch to the comfort of the soup. I make a batch every week—it's my go-to for comfort, nourishment, and immune-boosting benefits!

Ingredient Benefits:

1. Chicken Thighs
   Chicken is an excellent source of lean protein, essential for building and repairing tissue. The skin contains healthy fats, which can help support brain function and provide sustained energy.

2. Leeks
   Leeks are rich in fiber and antioxidants. They contain vitamins A, C, and K, which are essential for immune support, and their high fiber content aids digestion.

3. Carrots
   Carrots are loaded with beta-carotene, a precursor to vitamin A, which supports healthy vision, skin, and immune function.

4. Potatoes
   Potatoes are a great source of vitamin C and potassium. They help maintain hydration, promote heart health, and support proper muscle function.

5. Spinach
   Spinach is packed with vitamins A and C, which are important for immune function, skin health, and reducing inflammation.

6. Parsley and Thyme
   Herbs like parsley and thyme are not only flavorful but also high in antioxidants, which support immune health and help fight oxidative stress.

Chicken Noodle Soup with Crispy Chicken Skin

Serves 4 | Cook Time: 1 hour

Ingredients:

• 3 chicken thighs with skin on

• 1 leek, chopped

• 1 brown onion, diced

• 3 garlic cloves, minced

• 3 celery stalks, chopped

• 3 carrots, chopped

• 3 small potatoes, diced

• 1 small pack of baby spinach

• Fresh parsley, thyme, and other herbs of choice

• 1L chicken stock

• 500mL water

• 1 parmesan rind (optional)

• 2 bay leaves

• 1 tsp mixed dried herbs

• Salt and black pepper to taste

• Spaghetti or linguini (about 200g)

For the Crispy Chicken Skin:

• 3 chicken skin pieces (from the thighs)

• Olive oil spray

• Salt

Method:

1. Crispy Chicken Skin: Preheat oven to 180°C. Place the chicken skin on a baking tray lined with baking paper, spray with olive oil, season with salt, and place another sheet of baking paper on top. Bake for 20-30 minutes, checking until crispy.

2. In a large pot, heat some olive oil and sauté the leek, onion, garlic, celery, carrots, and potatoes for about 5 minutes until softened.

3. Add the chicken stock, water, parmesan rind, bay leaves, mixed herbs, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.

4. Add the chicken thighs (skin-on) to the pot and cook for about 20-25 minutes, or until the chicken is cooked through.

5. Remove the chicken thighs, shred the meat, and discard the bones. Add the shredded chicken back into the soup.

6. Add the spinach and cooked noodles to the soup, and cook for another 3-5 minutes until the spinach wilts.

7. Top the soup with the crispy chicken skin, chopped fresh herbs, and additional seasoning as needed.

This soup is the ultimate immune-loving comfort food. The crispy chicken skin adds a crunchy texture that pairs beautifully with the rich, nourishing broth. Perfect for those colder days or when you need a little extra nourishment!