Chicken Soup from the Heart
Warm your soul with "Chicken Soup from the Heart," a comforting and wholesome dish perfect for cozy nights or when you need a little TLC. This recipe combines tender, shredded chicken thighs, hearty egg noodles, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a flavorful low-sodium chicken broth seasoned with thyme, parsley, and a hint of garlic. Ready in just an hour with minimal prep, this classic chicken soup is both nourishing and satisfying. Garnished with fresh parsley and a squeeze of lemon for a bright, invigorating finish, it’s a heartwarming bowl of goodness that’s as delightful for meal prep as it is for a family dinner. Whether you’re battling a cold or craving comfort food, this homemade chicken noodle soup is the ultimate cure-all.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 chicken thighs, skinless and bone-in
- 8 cups chicken broth, low-sodium
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken thighs to the pot and pour in the chicken broth. Ensure the chicken is submerged.
Add the bay leaf, dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the chicken is fully cooked and tender.
Remove the cooked chicken thighs from the pot and let them cool slightly. Shred the meat with two forks, discarding the bones and any excess fat.
Return the shredded chicken to the pot and bring the soup back to a gentle simmer.
Stir in the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
Remove the bay leaf and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley. For a bright, zesty flavor, drizzle with a touch of lemon juice before serving.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 465 mg | 10% | |
*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.
