Old Fashioned Chicken Noodle Soup
Warm your soul with a bowl of Old Fashioned Chicken Noodle Soup, a timeless classic that brings comfort and flavor to the table. Made with tender, bone-in chicken thighs seared to golden perfection, this recipe builds layers of richness from a base of sautéed onions, carrots, celery, and garlic. A savory broth infused with bay leaves and thyme cradles al dente egg noodles and shredded chicken, creating the ultimate cozy dish for chilly evenings or soothing sick days. Topped with fresh parsley and brightened with a hint of optional lemon juice, this hearty soup is as nourishing as it is delicious. Ready in just over an hour, it’s a wholesome, family-friendly meal perfect for six servings. Indulge in the warmth of homemade comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 large garlic cloves, minced
- 8 cups chicken stock
- 2 units bay leaves
- 1 teaspoon dried thyme
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them skin-side down in the pot until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced yellow onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken stock, then add the bay leaves and dried thyme. Return the chicken thighs to the pot and bring the soup to a gentle boil.
Lower the heat to a simmer, cover the pot, and cook for 30 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken thighs from the pot and set them on a plate to cool slightly. Discard the skin and bones, then shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot and bring the soup back to a boil. Add the egg noodles and cook according to package instructions, about 8-10 minutes, or until tender.
Taste and adjust the seasoning with additional salt and pepper as needed.
Stir in the chopped fresh parsley and, if desired, a splash of lemon juice for a bright finish.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 23.2 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2324 mg | 49% | |
*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.
