Chicken Soup a Gift to Comfort a Friend
Wrap your friend in warmth and care with "Chicken Soup: A Gift to Comfort a Friend," a heartwarming, homemade recipe that soothes the soul. This rich and nourishing chicken soup is made with tender bone-in chicken thighs, aromatic vegetables like onions, carrots, and celery, and a fragrant blend of bay leaf and fresh thyme. Simmered to perfection in a hearty chicken broth, it’s finished with soft egg noodles and a sprinkle of fresh parsley. The zesty touch of lemon wedges served alongside adds a refreshing brightness to every bowl. Ready in just an hour, this comforting soup is perfect for sharing love and kindness during life’s tougher moments. With its simple ingredients and wholesome flavors, it's more than a meal—it's a heartfelt gesture.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 large celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced into wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and add the bay leaf, thyme sprigs, salt, and black pepper. Stir to combine.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid. Bring the soup to a gentle boil, then reduce to a simmer. Cover and let it cook for 25 minutes.
After 25 minutes, remove the chicken thighs from the pot. Let them cool slightly, then shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Add the egg noodles to the soup and simmer for an additional 8-10 minutes until the noodles are tender.
Remove the bay leaf and thyme sprigs. Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve with a wedge of lemon for a bright, fresh finish.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 960 mg | 20% | |
*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.
