Chicken Soup with Rice or Noodles
Warm and comforting, this Chicken Soup with Rice or Noodles is the ultimate bowl of homemade goodness, perfect for chilly evenings or soothing sick days. Crafted with tender chicken, hearty vegetables like carrots, celery, and onion, and your choice of fluffy rice or egg noodles, this one-pot recipe is a delicious way to nourish the body and soul. Infused with fragrant garlic, thyme, and bay leaves, every spoonful is bursting with layers of savory flavor. Ready in just one hour, including prep and cook time, this six-serving classic is perfect for family meals or make-ahead lunches. Garnish with fresh parsley for a vibrant finishing touch, and savor the simplicity of this wholesome, crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts or thighs, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup uncooked rice or egg noodles
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts or thighs with salt and pepper. Add them to the pot and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot with a spoon to release any browned bits.
Stir in the bay leaves and dried thyme. Return the chicken to the pot and bring the soup to a gentle simmer.
Cover the pot with a lid and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
If using rice: Stir the rice into the soup and simmer for an additional 15-20 minutes, or until the rice is cooked through. If using noodles: Add the noodles to the soup and cook according to the package instructions (typically 7-10 minutes).
Remove the bay leaves from the pot and discard them.
Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7320 mg | 318% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.7 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 419 mg | 32% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4014 mg | 85% | |
*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.
