Homemade Chicken Soup with Wings
Warm your soul with this comforting Homemade Chicken Soup with Wings, a hearty classic that’s as wholesome as it is delicious. Made with succulent chicken wings, aromatic garlic, fresh thyme, and vibrant vegetables like carrots and celery, this soup simmers to perfection, creating a deeply flavorful broth. The recipe is enhanced with a splash of olive oil and the option to include tender wide egg noodles for an extra touch of indulgence. Ideal for cozy dinners or soothing sick days, this easy-to-make soup comes together with simple pantry staples in just over an hour. Garnished with fresh parsley and served piping hot, it’s a nourishing crowd-pleaser that’ll keep everyone going back for seconds. Perfect for meal prep, freezing, or serving fresh, this chicken wing soup transforms humble ingredients into a bowlful of comfort and love.
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 3 whole Carrots
- 3 whole Celery stalks
- 1 whole Yellow onion
- 3 whole Garlic cloves
- 2 whole Bay leaves
- 3 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 cups Chicken broth
- 2 cups Water
- 2 cups Wide egg noodles (optional)
- 1 tablespoon Olive oil
Instructions
Rinse the chicken wings under cold water and pat them dry with paper towels.
Peel and slice the carrots into thick rounds. Chop the celery into similar-sized pieces. Dice the onion. Mince the garlic cloves.
Heat the olive oil in a large stockpot over medium heat. Add the chicken wings and cook for 5-6 minutes, turning occasionally, until lightly browned.
Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until fragrant.
Stir in the carrots, celery, bay leaves, and thyme sprigs. Cook for another 2 minutes to release the vegetable flavors.
Pour in the chicken broth and water. Bring the mixture to a gentle boil, then reduce to a simmer.
Season the soup with salt and black pepper. Partially cover the pot with a lid and let it simmer gently for 60 minutes, stirring occasionally.
After 60 minutes, remove the bay leaves and thyme sprigs. Check the chicken wings for tenderness. If the meat easily falls off the bone, they are ready.
If using egg noodles, add them to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 775 mg | 16% | |
*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.
