Description
A timeless comfort food, this chicken noodle soup combines tender chicken, fresh vegetables, and rich broth for a warm, cozy meal.
Ingredients
Scale
- 2 pounds bone-in chicken thighs (skin removed)
- 1 pound boneless, skinless chicken breasts
- 12 cups water
- 2 bay leaves
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz wide egg noodles
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken thighs and breasts in a large soup pot and cover with water. Add chopped onion, celery, carrots, bay leaves, salt, and pepper. Bring to a boil, then simmer for 30-35 minutes.
- Remove chicken, strain the broth to remove vegetables and bay leaves, then return the broth to the pot. Shred cooled chicken and set aside.
- Cook egg noodles according to package directions, drain, and set aside.
- In the pot with broth, heat olive oil over medium heat. Sauté diced onion, sliced carrots, and chopped celery for 5-7 minutes. Add minced garlic and cook for another minute.
- Add dried thyme, parsley, and rosemary, and season with salt and pepper to taste.
- Return shredded chicken to the pot, bring to a gentle simmer, and cook for 10-15 minutes for flavors to meld.
- Add cooked noodles just before serving, stirring gently to combine. Garnish with fresh parsley and serve hot.
Notes
Store leftover soup in the refrigerator for up to 4 days. Can be frozen for up to 3 months without noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg