Chicken Soup Tete Style
Warm up your soul with Chicken Soup Tete Style, a hearty and comforting dish packed with wholesome ingredients and vibrant flavors. This easy-to-make homemade chicken soup starts with tender, golden-seared chicken thighs, simmered alongside a medley of fresh vegetables like carrots, celery, and potatoes in rich, aromatic chicken broth. Infused with fragrant thyme, bay leaves, and garlic, this recipe takes a classic comfort food to the next level. Egg noodles add a touch of heartiness, while fresh parsley and a squeeze of lemon provide brightness and balance. Ready in just under an hour, this one-pot wonder is perfect for cozy family dinners or a nourishing meal on chilly days. Whether you're craving a soothing bowl of soup or looking to boost your immunity, Chicken Soup Tete Style has you covered!
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs or drumsticks
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 3 medium Carrots
- 2 pieces Celery stalks
- 2 medium Potatoes
- 6 cups Chicken broth
- 2 pieces Bay leaves
- 3 sprigs Fresh thyme
- 2 tablespoons Parsley
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Egg noodles
- 1 piece Lemon
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs or drumsticks with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove and set aside.
Dice the onion, mince the garlic, and slice the carrots and celery into thin rounds. Peel and cube the potatoes into bite-sized pieces.
In the same pot, add the onion and garlic, cooking for 2-3 minutes until fragrant and translucent.
Stir in the carrots, celery, and potatoes, and sauté for an additional 4-5 minutes to soften slightly.
Pour in the chicken broth, then add the seared chicken back to the pot. Add the bay leaves, thyme, salt, and ground black pepper.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the cooked chicken from the pot and let it cool for a few minutes. Shred the meat off the bones and discard any skin or bones. Return the shredded chicken to the soup.
Add the egg noodles to the pot and simmer for an additional 6-8 minutes, or until the noodles are tender.
Stir in the chopped parsley and squeeze in the juice of one lemon for a bright, fresh finish.
Taste and adjust seasoning with additional salt or pepper, if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 807 mg | 17% | |
*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.
