Chicken Noodle Soup
User Reviews
5
Chicken Noodle Soup
Description
Starting with butter in a large pot, onion, carrots, and celery are softened with salt and pepper until tender, creating a vegetable base. Garlic and oregano are added and cooked briefly to release aroma before placing chicken thighs, bay leaves, remaining salt, and pepper in the pot. Water is added and brought to a boil, then simmered until chicken is cooked through and the broth develops flavor.
The cooked chicken is removed and shredded with forks before being returned to the pot with egg noodles. The soup then cooks gently until the noodles are tender. Fresh chopped parsley and lemon juice finish the dish, adding brightness and herbaceousness to the savory broth.
This soup stores well in airtight containers in the refrigerator for up to 3-4 days, making it suitable for easy leftovers. Its combination of hearty chicken thighs, classic vegetables, and egg noodles delivers a comforting and well-rounded dish that can be enjoyed any time a nourishing meal is desired.
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 3 carrot diced, large
- 3 celery diced, stalks
- 1 ½ teaspoon salt divided
- 1 teaspoon black pepper divided
- 3 garlic minced, cloves
- 1 teaspoon oregano
- 1 ¼ pounds chicken thigh boneless, skinless
- 2 bay leaves dried
- 8 cups water
- 3 ounces egg noodles or 2 cups
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons lemon juice
Instructions
- Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.
- Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
- Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes. Remove the soup from the heat and stir in the parsley and lemon juice.
Notes
- Store any leftover soup in an airtight container in the refrigerator; it retains quality for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 124mg | 41% |
| Sodium | 746mg | 31% |
| Potassium | 476mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6303IU | 126% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
