Crispy Baked Chicken Legs

Perfectly seasoned baked chicken leg drumsticks with crispy skin on the outside that's fall-off-the-bone tender inside! 

JUMP TO RECIPE

Chicken leg drumsticks are something I cook a LOT. I started cooking them when the kids were little because A) they were inexpensive and B) kids love drumsticks! At least my kids did (and still do now that they're older).

I love that I can throw them in the oven then move on to other cool things like unloading the dishwasher and folding laundry (or helping with homework, paying bills, checking work email, etc.).

On busy nights, I usually just whip out a box of Uncle Ben's wild rice and can of green beans but these can also transition to a Sunday dinner with the addition of potato salad, cornbread or biscuits, baked beans and whichever green vegetable looked good when I was at the grocery store.

6 FAQ ON CRISPY BAKED CHICKEN LEGS

1. Why add baking powder?  The short answer is science. The baking powder significantly increases the pH in the skin which dehydrates it, allowing it to turn crispy.

2. Can this recipe be used with thighs or wings?  Heck yes! Thighs will cook the same as the recipe. For wings, start the flats first then add the drumettes 5 minutes later (the extra fat on the flats will need the full cooking time but the less insulated drumettes won't need to cook the full 45 minutes).

3. Can I bake these on a baking rack?  You sure can but I love the way the chicken browns on the bottom of the pan (it kinda fries in the rendered fat).

4. Can I use a seasoning blend instead of the spices in the recipe?  Absolutely BUT ONLY IF there is no sugar in the ingredients. Most dry rubs have sugar so make sure whatever you're using doesn't. Sugar will burn at this temperature when cooked this long.

5. Do I have to pour off the liquid in Step 5?  Yes and no. Yes, if you want CRISPY baked chicken. If you don't care about the crispiness, then no (and if that's the case then omit the baking powder).

6. Can I baste the chicken with BBQ or wing sauce?  Yes, ma'am! Once done, baste then return to the oven 5 minutes.

A FEW RECIPE NOTES

• Use baking POWDER, not baking SODA.
• Use aluminum-free baking powder (almost all baking powder is aluminum free but check to make sure to avoid any odd tastes).
• Make sure your baking powder is fresh (see FAQ above to see how to test it).
• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• 1.5 tablespoons is 4.5 teaspoons (for the baking powder).

PRO TIP: HOW TO TELL IF BAKING POWDER IS FRESH

Without stirring, add a teaspoon of baking powder into a cup of HOT tap water. If it's fresh, the baking powder will fizz as it sinks into the water. Don't look for Alka-Seltzer level fizzing, just look for some obvious effervescence, especially around the edges of the little "cake" of baking powder sitting on top of the water.

STOVE-TOP SIDES TO MAKE WITH CRISPY BAKED CHICKEN LEGS

EASY CHEESY PARMESAN ORZO - A simple side dish recipe with orzo pasta cooked in a parmesan cream sauce that comes together in minutes and cooks perfectly every time. 

POLISH NOODLES - A simple homemade side dish recipe with egg noodles, sauteed onions and a simple sour cream sauce very much like the old Noodles Romanoff box mix. 

GARLIC BUTTER MUSHROOM RICE - Mushrooms sautéed with garlic and butter cooked with rice on the stovetop in a savory, beefy stock for a quick and easy side dish. 

COUNTRY-STYLE BABY LIMA BEANS - A no-fail recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon the Southern way. 

WALK-AWAY NOODLES - Throw everything in the pot and walk away for perfectly cooked, savory, saucy hot buttered noodles that are the perfect side dish recipe for any meal! 

BRUSSELS SPROUTS WITH BACON - A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time. 

Recipe for Crispy Baked Chicken Legs

Crispy Baked Chicken Legs

Yield: 12 Drumsticks

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 50 HourTotal time: 50 H & 10 M

Perfectly seasoned baked chicken leg drumsticks with crispy skin on the outside that's fall-off-the-bone tender inside!

Ingredients

• 12 large chicken legs
• 1.5 tablespoons baking powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Instructions

1. Preheat oven to 400 degrees. Grease the bottom of a large baking sheet with olive oil (pour 1-2 tablespoons onto pan then spread with basting brush or clean hands).
2. Blot chicken dry with paper towels then add to a large mixing bowl. 12 chicken legs
3. Sprinkle baking powder and spices evenly over chicken then toss or stir until chicken is evenly coated. TIP: Using your hands to massage the baking powder and spices into the chicken is the best way to ensure everything is evenly coated. 1.5 Tbsp baking powder, 2 tsp salt, 1 tsp each pepper, garlic powder, onion powder and paprika
4. Place chicken legs on pan 2-3" apart then bake at 400 degrees for 30 minutes.
5. Remove from oven then pour off any standing liquid. Return pan to oven.
6. Continue cooking 20 minutes or until juices run clear. TIP: switch to convection mode if your oven has the option the last 15 minutes of cooking for crispier skin!

Notes

• Use baking POWDER, not baking SODA.
• Use aluminum-free baking powder (almost all baking powder is aluminum free but check to make sure to avoid any odd tastes).
• Make sure your baking powder is fresh (see FAQ above to see how to test it).
• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• 1.5 tablespoons is 4.5 teaspoons (for the baking powder).

https://www.southyourmouth.com/2025/08/crispy-baked-chicken-legs.html

Images and text © South Your Mouth LLC 2025

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Easy Baked BBQ Chicken Legs

A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce.

JUMP TO RECIPE

Evidently, grills are called barbeques in some parts of the world. So, to clarify, this recipe is not cooked outside on a grill. This is just an easy way to enjoy the flavor and texture of grilled chicken legs by baking them in the oven!

If any of that was super confusing, I'll explain the way the word barbeque is used in South Carolina (and I imagine most of the deep south) below.

This is also a good opportunity for Southerners to learn that the word does, in fact, mean an outdoor grill; so you won't be as disappointed as I was the first time the word came up visiting Canada. I went from thinking we were going to a pig pickin' to realizing my brother-in-law was just using a grill to cook burgers.

HOW THE WORD BARBEQUE IS USED IN THE SOUTH

The word has several meanings here in the South but what it does NOT refer to is an outdoor charcoal or gas cooking apparatus. That thing is called a grill here. Also, spell check has repeatedly informed me the word should be spelled barbecue. Agree to disagree, spell check, agree to disagree. 

NOUN - Smoked, pulled pork shoulder or butt. Usage: Fix me a plate with some coleslaw, hash and rice, barbeque, pickles and a couple slices of lite bread.

NOUN - An event in which various meat (typically pork and chicken) is grilled and/or smoked. Usage: We're going to a barbeque next Saturday down at the river.

VERB - To grill meat low and slow. Usage: They barbequed a hog Forth of July weekend and the ribs got gone before we got the rest of the food set out.

ADJECTIVE - Referring to something basted in or flavored like barbeque sauce. Usage:  I like it fried, but I'd rather have barbequed chicken - OR - Grab me a coke and some barbeque chips when you stop at the gas station.

Speaking of grilling in the South... there comes a point at the end of summer when it's just too dang hot to stand outside over a hot grill and cook. At least, for me it does. When the heat index is 110 degrees at 5PM and I can't walk on the deck barefooted without burning my feet, you will NOT find me cooking over a hot grill.

When it gets that hot, I just season up some chicken legs and throw them in the oven. The chicken falls off the bone and, thanks to smoked paprika, tastes an awful lot like it came off the grill.

Well, it tastes as good as chicken cooked on a gas grill, anyway. Nothing will ever compare to chicken cooked low and slow on a charcoal grill. Amen?

WHAT TYPE OF BARBEQUE SAUCE IS BEST?

I'll plead the Fifth on that because I don't want to start a fight with my fellow Southerners. From Alabama white sauce to North Carolina pepper vinegar to tangy Tennessee red to South Carolina mustard-based sauce, we have pretty strong opinions about barbeque sauce.

I was a full grown adult before I realized all barbeque sauce wasn't our golden yellow mustard-based sauce. True story. Since I grew up with it, I love it. But I also like Kansas City style red sauce (and the kids prefer the more traditional sweet, smokey red sauces) so I usually mix 2 parts red sauce with 1 part mustard-based for this recipe.

I will say, I tend to like sauces with more vinegar (NC and SC styles) with fattier meat like leg quarters and pulled pork barbeque and find that the sweeter, tomato based sauces go better with leaner chicken and beef. Alabama white sauce can be a salvation for dry, overcooked chicken so if you ever find yourself dealing with that, find a recipe online and whip some up!

6 RECIPE NOTES WORTH READING

1. A dozen large chicken legs weighs about 5 pounds. Frozen legs are usually a lot smaller than fresh so if you're using smaller legs, adjust accordingly (either cook more or use less seasoning) and cook them about 10-15 minutes less.
2. Any bone-in, skin-on chicken pieces can be used with this recipe. Leg quarters are FABULOUS but you may need to cook them a little longer.
3. Boneless, skinless chicken will definitely overcook with this recipe.
4. Use whichever barbeque sauce you like best! See above section for options.
5. Smoked paprika gives the chicken a little smokey/grilled flavor that's perfect for this recipe but regular is fine too.
6. Feel free to use more spices! I usually double the pepper and/or add a little cayenne. 

SIDE DISHES TO MAKE SINCE YOU ALREADY HAVE THE OVEN CRANKED UP

FRENCH ONION POTATOES - A super easy 5-ingredient casserole recipe with tender potato pieces cooked in a savory, buttery onion soup base topped with cheese. 

CHARLESTON RED RICE - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

GARLIC PARMESAN ROASTED BROCCOLI - The BEST recipe for fresh broccoli roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese. 

PERFECT ROASTED POTATO WEDGES - A fool-proof recipe for potato wedges that are crispy and crackly on the outside with fluffy, flavor-packed insides!  

SOUTHERN-STYLE MAC & CHEESE - My grandmama’s recipe made the traditional “custard-style” way using eggs and evaporated milk then baked to golden, cheesy perfection. 

Recipe for Easy Baked BBQ Chicken Legs

Easy Baked BBQ Chicken Legs

Yield: 12 Drumsticks

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A simple recipe for perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce.

Ingredients

• 12 large chicken legs
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup barbeque sauce

Instructions

1. Preheat oven to 375 degrees. Generously coat the bottom of a large baking sheet with cooking spray or rub with additional olive oil.
2. Combine spices then mix well. If needed, pat legs dry with paper towels so the oil and seasonings will stick.
3. Add chicken legs to a large bowl then drizzle with olive oil and sprinkle on spices. Using your hands (sorry, that's the best way to do it but you could use a rubber spatula if needed), rub spices and oil all over chicken legs until evenly coated.
4. Place chicken legs on pan then bake at 375 degrees for 45 minutes.
5. Remove from oven then pour off any standing liquid (use for Greasy Rice!) then baste with your favorite barbeque sauce. TIP: I often transfer the legs to a foil-lined pan at this point for easier clean-up.
6. Continue cooking 15 minutes then remove from oven and serve.

Notes

• A dozen large chicken legs weighs about 5 pounds. 
• Any bone-in, skin-on chicken pieces can be used with this recipe. 
• Boneless or skinless chicken will definitely overcook with this recipe.
• Use whichever barbeque sauce you like best!
• Smoked paprika gives the chicken a little smokey/grilled flavor that's perfect for this recipe but regular is fine too.
• Feel free to use more spices! I usually double the pepper and/or add a little cayenne.

https://www.southyourmouth.com/2025/08/easy-baked-bbq-chicken-legs.html

Images and text © South Your Mouth LLC 2025

barbeque, barbecue, bbq, baked, oven, roasted, chicken legs, drumsticks, southern, sauce, easy, best, how to,

dinner

American

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Creamy Chicken Pasta

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy, creamy pan sauce.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 6 FAQ ON MAKING CREAMY CHICKEN PASTA
3. MORE 30-MINUTE PASTA RECIPES

I’ve been making versions of this meal for longer than I can remember! When I’m staring at a package of chicken breasts (or a pork tenderloin) and not sure what else to do, I check the fridge for whipping cream and grab a package of noodles!

I love that this recipe uses NO CREAMED SOUP and NO SOUR CREAM because I get a little bored with creamy recipes that rely too much on those ingredients. Don't get me wrong, I cook plenty that do! It's just nice to get a break from them and make something that's 100% from scratch.

I typically use either chicken or pork tenderloin, season it very generously, pan-fry it then deglaze the pan and finish the sauce with cream. I cook whatever pasta I have laying around, et voila! Supper is ready!

I decided to finally write a recipe for it today and actually took notes on quantities and amounts of ingredients so I could share it with you.

I wrote this recipe for four servings, but it can easily be modified to make more. You’ll just combine everything in a large serving bowl or use a very big skillet!

Check out the FAQ below for variations you may enjoy. I didn’t include it below but if you’d like to use pork tenderloin, simply cut one tenderloin into medallions then cook the same way as the chicken cutlets.

6 FAQ ON MAKING CREAMY CHICKEN PASTA

1. Should I use regular whipping cream or heavy?  This recipe uses regular whipping cream but either can be used. Heavy cream has a higher fat content and is typically used for whipped recipes (frosting, pies, etc.), whereas regular whipping cream is usually used for sauces. If using heavy cream, consider adding 2 tablespoons more hot pasta broth when making the recipe.

2. How do you cut whole chicken breasts into cutlets?  Keep in mind that you’re reducing the thickness by half, not the length or width. Press the breast flat with one hand, angling the thicker end toward the hand you’ll be cutting with. Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface. Continue the cut all the way through the breast.

3. Can I just cut the chicken into bite-sized pieces before cooking?  Technically, yes but the chicken will brown better (yielding a tastier sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest before cutting.

4. Then why are we cutting the chicken into cutlets?  It takes a long time to cook a whole, thick chicken breast in an open skillet. By reducing the thickness of the breasts, they will cook all the way through much quicker and not be at risk of burning on the outside from the time it would take to cook all the way through.

5. Can I add mushrooms, onions and/or peppers?  Heck yeah! Sauté in the pan after then chicken has been removed. You can leave the veggies in the pan while the sauce is made or you can remove them to add back with the chicken (I’d recommend the latter). 

6. Can I use a prepared spice blend (cajun, blackening, Italian, etc.) instead of the recipe listed here?  Maybe. The only way to ensure the dish isn’t too salty (or not salty enough) is to use the blend I have listed here. It would be hard to predict how much of another seasoning blend to use to properly season the dish.

A FEW RECIPE NOTES WORTH READING

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.

MORE 30-MINUTE PASTA RECIPES FOR DINNER

STEAK FAJITA PASTA - A stove-top recipe for perfectly cooked flank steak, peppers and onions tossed with penne pasta and a simple creamy pan sauce that’s ready in 30 minutes! 

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes! 

SPICY SAUSAGE & KALE RIGATONI - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce.

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce.

Recipe for How to Cook Creamy Chicken Pasta

Creamy Chicken Pasta

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A 30-minute skillet dinner with bite-sized pieces of perfectly seasoned chicken and noodles tossed in an easy creamy pan sauce.

Ingredients

Creamy Chicken Pasta:

• 2 large chicken breasts
• Spice Blend (see below)
• 3 tablespoons olive oil
• 4 heaping cups egg noodles (uncooked)
• 4 cups chicken broth
• 1 pint whipping cream
• 1/4 cup chopped fresh parsley (optional)

Spice Blend:

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Instructions

1. Cut chicken breasts into 4 cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, Half of Spice Blend
2. Bring chicken broth to a boil in a wide pot. Add noodles, cover, then cook per manufacturer’s instructions for al dente preparation, stirring occasionally. Before draining, reserve 1/2 cup hot pasta broth. 4 c each broth and noodles
3. While noodles are cooking, heat oil in a large skillet over medium-high heat until shimmering. Cook chicken cutlets on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned. Remove chicken to a cutting board. 3 Tbsp oil
4. Add 1/2 cup hot pasta broth to skillet to deglaze the pan. Cook and stir over high heat until liquid is reduced by half.
5. Stir in whipping cream and reserved half of spice blend. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, Half of Spice Blend
6. Meanwhile, cut chicken into bite-sized pieces and chop parsley if using.
7. When sauce is ready, set aside 1/2 cup sauce, then stir cooked noodles into pan with remaining sauce. Top sauced noodles with chicken then spoon reserved 1/2 cup sauce over chicken. Garnish with chopped parsley then serve immediately. 1/4 c chopped parsley

Notes

• Chicken tenderloins can be used instead of cutlets (about 1 pound).
• The chicken will continue to cook after it's removed from the pan - it will have plenty of time to rest before it is cut and added to the dish - so don't overcook it.
• This recipe has major Cajun vibes. If you'd like to kick it further in that direction (or just like a little heat), add cayenne pepper to taste.
• Don’t worry if the noodles aren’t completely submerged in broth while cooking. So long as you stir occasionally and keep the pot covered, they will cook just fine.
• Chicken bullion and water can be substituted for chicken broth.
• Other questions have likely been answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/05/creamy-chicken-pasta.html

Images and text © South Your Mouth LLC 2025

chicken, breasts, noodles, pasta, buttered, creamy, creamy, pan sauce, cajun, easy, 30-minute, 30-min, quick, supper, dinner, recipe, heavy cream, whipping cream, no creamed soup, no sour cream, best, alfredo

dinner

American, Cajun

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Chicken Noodle Stew

A thick and hearty stew with chunks of chicken and bite-sized pasta with all the comfort and flavor of homemade soup that’s robust enough to satisfy even the biggest appetites.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. FAQ ABOUT CHICKEN NOODLE STEW
3. MORE CHICKEN & PASTA RECIPES

Come again?? Did you mean chicken noodle soup??

Nope! This is more than soup – it’s thick and chunky and hearty in all the best ways!

And it’s thick without being creamy like a chowder (no milk or cream in this).

I love a good homemade chicken noodle soup BUT I never love the leftovers because the noodles absorb the thin broth and get too soft. And there are always leftovers when you make a big pot of something. 

So I take the same basic concept and ingredients and make it into a stew so the leftovers are just as good, if not better, the next day or later in the week!

Plus this freezes well so it’s great to stock up on, especially in the winter months.

7 FAQ ABOUT CHICKEN NOODLE STEW

1. Do I have to use a whole chicken?  I can’t make you but I can tell you nothing compares to the deep, rich flavor from stewing down a whole chicken.

2. Yeah, so anyway, can I use boneless, skinless chicken?  You can. It won’t be quite as yummy but if you do, use about 3 pounds, substitute bone broth for chicken broth and add 1/2 stick more butter.

3. What makes this stew and not soup?  It’s much thicker than chicken noodle soup and eats much heartier (you could almost use a fork).

4. Can I use another type of pasta?  Absolutely! Since this is a stew, I’d choose something that’s bite-sized or smaller, but still hearty.

5. Can I add peas, mushrooms, or other veggies?  ABSOLUTELY! I never add English peas because I LOATH them (I blame being forced to eat canned peas as a child and I should probably give them another try but won’t). But this is a stew, so the more chunky vegetables, the better!

6. Why do I have to strain the broth?  You technically don’t have to but you’ll be glad you did. When cooking a whole chicken low and slow like this, it will break apart when you remove it from the broth so little bits of skin and bone often find their way into the broth. 

7. Can I freeze it?  Heck yes! Let it come to room temperature then portion into containers or bags. This stew can be frozen up to 3 months. Defrost in the fridge overnight or at room temperature during the day then reheat in the microwave or in a saucepan on the stove.

MORE CHICKEN & PASTA RECIPES

CUPBOARD CASSEROLE - A super quick and easy casserole using canned chicken, egg noodles and cream soup – all items from your cupboard or pantry! 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

FRENCH ONION CHICKEN CASSEROLE - Chicken, noodles and French onion soup, topped with toasty buttered bread cubes and crispy fried onions. 

CHICKEN & NOODLES - A one-pot recipe for creamy chicken with egg noodles made with just 5 ingredients for comfort food made easy! 

CLASSIC CHICKEN TETRAZZINI - A baked casserole made with chicken, pasta, mushrooms and cheese that's easy, delicious and perfect for leftover chicken or turkey! 

Recipe for How to Cook Chicken Noodle Stew

Chicken Noodle Stew

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 H & 30 MInactive time: 15 MinTotal time: 2 Hour

A thick and hearty stew with chunks of chicken and bite-sized pasta with all the comfort and flavor of homemade soup that’s robust enough to satisfy even the biggest appetites.

Ingredients

• 1 whole chicken
• 8 cups chicken broth, divided
• 1 bay leaf
• 4 large cloves garlic
• 1/2 cup (1 stick) butter
• 2 cups diced carrots
• 2 cups diced celery
• 2 cups diced onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon thyme
• 1/4 cup flour
• 2 cups ditalini pasta
• 1/4 cup minced fresh parsley

Instructions

1. Place chicken, 4 cups broth and bay leaf in a large pot. Roughly chop the garlic cloves a few times then add to the pot (see notes). Heat over medium heat, covered, until boiling then reduce heat to low and continue cooking 1 hour. 1 chicken, 4 c. broth, 1 bay leaf, 4 cloves garlic
2. Remove chicken to cool then strain broth into a large bowl; set aside.
3. Sauté carrots, celery and onion in butter 10 minutes. Add salt, pepper, thyme and flour then continue cooking and stirring 5 minutes. 1 stick butter, 2 c. each carrot, celery & onion, 1 tsp. each salt, pepper & thyme, 1/4 c. flour
4. Add strained broth and remaining 4 cups broth then cook and stir until boiling, scraping the bottom of the pot with a rubber spatula or wooded spoon. 4 c. broth plus strained broth
5. Add pasta then cook 2 minutes less than manufacturer’s instructions for al dente preparation. You will need to gently stir the pasta while it cooks to prevent it from sticking to the bottom. 2 c. dry pasta
6. Remove pot from heat and leave uncovered as soon as the pasta has cooked.
7. Remove the skin and bones from chicken then cut chicken into bite-sized pieces. Stir chicken into soup then let everything rest 10-15 minutes or until pasta is tender.
8. Stir in fresh parsley then serve. 1/4 c. parsley

Notes

• Letting the garlic cook this way rather than sautéing it with the vegetables allows for a more mellow flavor.
• I divide the broth to make it easier to work with since the broth used to cook the chicken will need to be strained, but you’re more than welcome to add all of the broth when cooking the chicken.
• Undercooking the pasta and adding the chicken at the end (when it’s cool) prevents the pasta from overcooking. You won’t want to leave this to simmer like most soups or the pasta will get too soft and mushy.
• Any other questions are likely answered in the FAQ section above the recipe card.

Nutrition Facts

Calories

341

Fat

18 g

Sat. Fat

8 g

Carbs

26 g

Fiber

2 g

Net carbs

24 g

Protein

17 g

Sodium

616 mg

Iron

1 mg

Calcium

22 mg

https://www.southyourmouth.com/2025/01/chicken-noodle-stew.html

Images and text © South Your Mouth LLC 2025

chicken, noodle, homemade, stewed, pasta, ditalini, freezer, whole, carrots, hearty, best, chunky,

dinner, soup

american

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