Rich Chicken Soup with Fresh Noodles
Warm your soul and elevate your comfort food game with this Rich Chicken Soup with Fresh Noodles. Simmering bone-in chicken thighs with a medley of aromatic vegetables—carrots, celery, onion, and garlic—creates a deeply flavorful, hearty broth enhanced with comforting herbs like thyme and bay leaves. The highlight of this recipe is the homemade fresh noodles, which come together with a simple dough of flour, eggs, and water, then hand-cut for the ultimate rustic touch. Ready in just under two hours, this from-scratch chicken soup is as satisfying to prepare as it is to savor. Perfectly nourishing for chilly evenings or when you’re craving a wholesome, homemade classic, this dish is finished with a sprinkle of fresh parsley for a pop of color and freshness. Serve this soul-soothing soup piping hot for a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 8 cups chicken broth
- 2 pieces bay leaves
- 1 teaspoon, dried (or 3 sprigs fresh) thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
In a large stockpot, place the chicken thighs and cover with 8 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and skim off any foam that rises to the surface.
Add the diced carrots, celery, onion, minced garlic, bay leaves, thyme, salt, and pepper to the pot. Simmer uncovered for 45 minutes, stirring occasionally.
While the soup base is cooking, prepare the fresh noodles. In a medium bowl, combine the all-purpose flour, eggs, and water. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 20 minutes.
After the noodle dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a sharp knife or pasta cutter to cut the dough into thin strips (about 1/4-inch wide and 3-4 inches long). Set aside, lightly dusted with flour to prevent sticking.
Remove the chicken thighs from the pot and place them on a cutting board. Allow to cool slightly, then shred the meat using two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Bring the soup back to a gentle boil. Add the prepared fresh noodles to the pot and cook for 3-5 minutes or until the noodles are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley for freshness, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 10483 mg | 456% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 24.5 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 690 mg | 53% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 6106 mg | 130% | |
*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.
