Chicken Noodle Soup Without the Soup
Craving the comforting flavors of chicken noodle soup but looking for something heartier? Try "Chicken Noodle Soup Without the Soup," a one-pan wonder that transforms the classic into a richly satisfying dish minus the broth. Tender, golden-browned chicken thighs pair beautifully with a medley of sautéed onions, carrots, and celery, creating a flavorful base enriched with garlic and fresh herbs. Egg noodles simmer in a small amount of chicken stock, soaking up every bit of savory goodness for a concentrated, pasta-forward twist. Finished with a sprinkle of fresh parsley and optional parmesan cheese, this dish delivers all the warmth of traditional chicken noodle soup in a hearty, no-spoon-required format. Perfect for cozy dinners when you want comfort food with a unique twist!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups egg noodles
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Season the chicken thighs with a pinch of salt and black pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
In the same pan, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the egg noodles and pour in the chicken stock. Cook the noodles according to the package instructions, stirring occasionally to ensure even cooking and to absorb the liquid. This will result in a flavorful, concentrated noodle base.
While the noodles cook, shred or chop the cooked chicken into bite-sized pieces.
Once the noodles are tender and most of the stock is absorbed, stir in the shredded chicken, fresh parsley, thyme, salt, and black pepper.
Taste and adjust seasoning as desired. If you'd like, sprinkle grated parmesan cheese on top for extra flavor.
Serve warm as a hearty main dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 647 mg | 14% | |
*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.
