Chicken Doodle Doup Noodle Soup
Cozy up with a steaming bowl of Chicken Doodle Doup Noodle Soup, the ultimate comfort food packed with hearty, wholesome flavors! Tender shredded chicken thighs, savory egg noodles, and a medley of classic vegetables—carrots, celery, and onions—are simmered to perfection in a richly seasoned chicken broth infused with garlic, thyme, and parsley. This quick and easy recipe, ready in just under an hour, combines the essence of homemade goodness with minimal effort, making it perfect for busy weeknights or soothing cold-season cravings. Garnished with fresh parsley for a pop of color and freshness, this belly-warming soup is sure to become a family favorite. Perfectly portioned to serve six, it’s as nourishing as it is satisfying—one spoonful at a time!
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Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 medium carrots (sliced)
- 3 celery stalks (sliced)
- 4 garlic cloves (minced)
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 tsp dried parsley
- 8 oz egg noodles
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes on each side until lightly golden. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the minced garlic and cook for an additional minute.
Pour in the chicken broth, and then add the bay leaves, dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Return the chicken thighs to the pot. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Discard any excess fat or gristle, then return the shredded chicken to the soup.
Add the egg noodles to the soup and cook for 8-10 minutes, or according to package instructions, until tender.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 8657 mg | 376% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 22.0 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4199 mg | 89% | |
*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.
