Hearty Homemade Chicken Noodle Soup
Warm your soul with this Hearty Homemade Chicken Noodle Soup, a comforting classic packed with rich, wholesome flavors. This satisfying recipe features tender, bone-in chicken thighs slow-simmered in a savory blend of chicken broth, aromatic herbs, and a medley of fresh vegetables like carrots, celery, and onion. Egg noodles soak up the delicious broth, while a touch of fresh parsley adds a burst of brightness to each bowl. With its simple ingredients and straightforward preparation, this family-friendly soup is the perfect remedy for chilly evenings or when you need a nourishing, home-cooked meal. Ready in under an hour and serving up to six, it’s a kitchen staple that’s as comforting as it is timeless.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the chicken thighs and sear on both sides until lightly golden, about 2-3 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and water, then stir in the dried thyme, bay leaves, salt, and pepper.
Return the chicken thighs to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot.
Stir in the egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves and stir in the fresh parsley just before serving.
Ladle the soup into bowls and enjoy warm.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 21.2 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3862 mg | 82% | |
*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.
