The Best Darn Chicken Soup Ever
Warm your soul with "The Best Darn Chicken Soup Ever," a comforting, flavor-packed classic that's perfect for any time of year. This recipe starts with golden-seared, bone-in chicken thighs for maximum depth of flavor, paired with a medley of fresh carrots, celery, and onions for wholesome goodness. Herbaceous notes from fresh thyme and bay leaves infuse the savory broth, while tender egg noodles and a splash of lemon juice add hearty and zesty touches. With just 15 minutes of prep and easy-to-follow steps, this homemade chicken soup is both simple and satisfying, making it a go-to meal for cozy weeknights or when you're in need of a pick-me-up. Serve it steaming hot with a garnish of vibrant parsley, and savor every spoonful of this ultimate comfort food. Perfect for searches like "easy chicken noodle soup recipe" and "homemade chicken soup."
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth (low-sodium)
- 2 leaves bay leaves
- 4 sprigs thyme, fresh
- 2 tablespoons parsley, chopped
- 2 cups egg noodles
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Add the chicken thighs skin-side down to the pot and sear for about 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced carrots, celery, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for 1 more minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to deglaze and loosen any browned bits.
Return the chicken thighs to the pot and add the bay leaves and thyme sprigs.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25 minutes.
After 25 minutes, remove the chicken thighs from the pot and allow them to cool slightly.
While the chicken cools, add the egg noodles to the pot and cook for 8-10 minutes, or until tender.
Remove the skin and bones from the chicken thighs and shred the meat into bite-sized pieces.
Return the shredded chicken to the pot and stir to combine.
Add the chopped parsley and lemon juice, then taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley if desired, and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 538 mg | 11% | |
*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.
