Absolute Best Chicken Soup
Warm your soul with the "Absolute Best Chicken Soup," a hearty, comforting classic made with tender bone-in chicken thighs, aromatic vegetables, and a richly flavored broth. This recipe combines the perfect balance of savory herbs—like thyme and parsley—with the coziness of soft egg noodles, creating a wholesome meal that’s perfect for chilly evenings or when you’re in need of a nourishing pick-me-up. The secret lies in searing the chicken for extra depth of flavor and simmering it slowly with garlic and bay leaves to create a broth that’s irresistibly comforting. Simple yet satisfying, this soup comes together in under an hour and serves six, making it ideal for sharing or meal prepping. Garnished with fresh parsley, it’s the ultimate bowl of warmth and comfort—homemade chicken soup at its finest!
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the pot and sear on both sides until golden brown, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
Add the bay leaves, dried thyme, dried parsley, the remaining 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
Return the seared chicken thighs to the pot. Bring the soup to a boil, then reduce the heat to low and simmer covered for 25-30 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
Add the egg noodles to the pot and cook for 6-8 minutes until tender.
Remove the bay leaves, taste the soup, and adjust seasoning if needed.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 8979 mg | 390% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.3 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5271 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
