Description
A comforting bowl of homemade chicken soup made with tender chicken thighs, hearty vegetables, and wide egg noodles in a flavorful broth. Perfect for cozy nights or when you need a little extra warmth.
Ingredients
Scale
- 1.5 pounds chicken thighs (bone-in, skin removed)
- 3 large carrots, sliced
- 3 celery ribs, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups egg noodles
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat Your Equipment: Place a large soup pot or Dutch oven on medium heat.
- Combine Ingredients: Heat olive oil, then sauté onion, carrots, and celery for 5–7 minutes. Stir in garlic.
- Prepare Your Cooking Vessel: Add chicken thighs, chicken broth, bay leaf, and thyme. Bring to a gentle boil.
- Assemble the Dish: Reduce heat and simmer uncovered for 25–30 minutes until chicken is fully cooked.
- Cook to Perfection: Remove chicken, shred it, and return to the pot. Stir in egg noodles and cook for 6–8 minutes until tender.
- Finishing Touches: Season with salt and pepper. Discard bay leaf and thyme stems. Let rest for 5–10 minutes.
- Serve and Enjoy: Ladle into bowls and enjoy hot, optionally garnished with fresh parsley.
Notes
- Use rotisserie chicken for a faster version.
- Add lemon juice at the end for brightness.
- Store noodles separately to avoid sogginess in leftovers.
- Freezes well up to 3 months—cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken noodle soup, homemade chicken soup, comfort food, easy soup recipe, cold remedy