Chicken Noodle Soup
User Reviews
5
Chicken Noodle Soup
Description
This Chicken Noodle Soup recipe combines chicken thighs with a medley of vegetables including onion, garlic, celery, carrots, green beans, corn, and spinach, all simmered in chicken stock. The cooking method starts by sautéing aromatics, then simmering chicken and vegetables until tender, followed by shredding the chicken and finishing the soup with vermicelli noodles and fresh greens.
The result is a broth-based soup featuring tender shredded chicken, soft but not mushy noodles, and crisp-tender vegetables. The fresh parsley introduced at the end adds a touch of herbal brightness. Seasoning with salt and black pepper adjusts the flavor to preference.
This soup works well as a main dish served warm for lunch or dinner. It offers a comforting and filling option, especially when a homemade broth and fresh produce are preferred.
Notes suggest adding dried or fresh herbs like thyme or oregano during simmering for extra aroma or chili flakes for a hint of heat, allowing customization to taste.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 large carrot chopped
- 1 rib celery chopped
- 6 chicken thigh or 8 legs, bone-in, skinless
- 2 quarts chicken stock or broth
- 1-2 chicken bouillon cubes crushed, adjust to your tastes
- 7 oz green beans chopped in thirds
- ¾ cup corn kernels
- 4 oz baby spinach leaves
- ½ quart water as needed
- 6 oz vermicelli or egg noodles or angel hair pasta
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- ¼ cup parsley finely chopped, fresh
Instructions
- Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
- Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
- Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
- Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
- Serve warm.
Notes
- Add herbs such as thyme, basil, oregano, or rosemary to the simmering broth for additional flavor.
- Chili flakes can be added while the chicken cooks to introduce a mild spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 847mg | 35% |
| Potassium | 947mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 6.294IU | 0% |
| Vitamin C | 18mg | 20% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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