Chicken Noodle Chicken
Cozy up with a hearty bowl of Chicken Noodle Chicken, a double dose of savory goodness that combines tender chicken breasts and juicy chicken thighs with silky egg noodles in a rich and flavorful homemade broth. Packed with wholesome vegetables like carrots, celery, and onion, along with aromatic herbs like fresh thyme and bay leaves, this comforting soup is a perfect blend of warmth and nourishment. With just 15 minutes of prep time and a simmer that fills your kitchen with irresistible aromas, this recipe is as simple as it is satisfying. Ideal for weeknight dinners or soothing cold-weather meals, Chicken Noodle Chicken is a guaranteed crowd-pleaser. Garnish with a sprinkle of fresh parsley for a pop of color and serve piping hot for ultimate comfort. Keywords: chicken noodle soup, comfort food, hearty chicken recipe, homemade broth, easy chicken soup recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 pieces Boneless, skinless chicken thighs
- 12 oz Egg noodles
- 8 cups Chicken stock
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery, chopped
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 leaves Bay leaves
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Dice the chicken breasts and thighs into bite-sized pieces and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté the vegetables until softened, about 5 minutes.
Stir in the chicken pieces, ensuring they are evenly coated with the oil and aromatics. Cook until the chicken begins to brown, about 5-7 minutes.
Pour the chicken stock into the pot and bring it to a boil.
Add the bay leaves, fresh thyme, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to a gentle simmer and cook the chicken and vegetables for about 20 minutes, or until the chicken is fully cooked and tender.
While the soup is simmering, cook the egg noodles according to the package instructions in a separate pot. Drain and set aside.
Remove and discard the bay leaves from the soup pot.
Stir the cooked egg noodles into the pot with the chicken and broth.
Taste the soup and adjust the seasoning with more salt or black pepper if necessary.
Ladle the Chicken Noodle Chicken into bowls and garnish with fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 534 mg | 11% | |
*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.
