Classic Chicken Soup
Warm your soul with this hearty and comforting Classic Chicken Soup, a timeless recipe made with tender bone-in chicken thighs, wholesome vegetables, and flavorful herbs. Perfect for chilly evenings or when you need a bowl of feel-good nourishment, this soup boasts a rich, homemade chicken broth infused with garlic, onions, carrots, and celery. Egg noodles add a satisfying bite, while fresh parsley provides the perfect finishing touch. Ready in just an hour, this one-pot wonder is as nutritious as it is delicious. Whether you're warding off a cold or looking for the ultimate comfort food, this chicken soup recipe is your go-to for wholesome warmth and unbeatable flavor. Perfectly balanced and family-friendly, it’s a must-try classic.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 piece medium onion, diced
- 2 pieces carrots, peeled and sliced
- 2 pieces celery stalks, sliced
- 3 pieces garlic cloves, minced
- 8 cups chicken broth
- 1 piece bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups egg noodles
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium-high heat.
Add the chicken thighs, skin side down, and sear until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the garlic and sauté for another 1 minute, being careful not to burn it.
Pour in the chicken broth and return the chicken thighs to the pot.
Add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and let simmer for about 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot. Once cool enough to handle, remove and discard the skin and bones, then shred the meat.
Return the shredded chicken to the soup. Add the egg noodles and simmer for an additional 8 minutes, or until the noodles are tender.
Adjust seasoning with more salt and pepper, if needed.
Remove the bay leaf and serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6900 mg | 300% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.2 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3914 mg | 83% | |
*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.
