Description
A comforting chicken noodle soup made from scratch, perfect for warming hearts and stomachs.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds) or 4-5 chicken thighs
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 3 cups egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and celery, sautéing them for about 5-7 minutes until they soften.
- Once your veggies are softened, season with thyme, parsley, salt, and pepper. Stir everything together.
- Now, add in your whole chicken (or chicken thighs) and pour in the chicken broth. Toss in the bay leaf, and bring to a gentle boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 45 minutes for a whole chicken or about 30 minutes for chicken thighs.
- Remove the chicken from the pot, shred it with two forks, and discard the skin and bones. Return the shredded chicken to the pot.
- Stir in the egg noodles and cook for an additional 10-12 minutes until they are tender.
- Taste your soup and adjust seasoning as needed. Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley.
Notes
For a vegetarian version, use tofu or chickpeas and vegetable broth. If you’re short on time, rotisserie chicken is a great shortcut.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg