Chicken Noodle Soup Recipe
User Reviews
4.8
Chicken Noodle Soup Recipe
Description
Chicken Noodle Soup Recipe starts by seasoning chicken thighs and sautéing aromatics including onion, celery, carrot, and garlic to build a flavorful base. The chicken and broth are added along with bay leaves, bringing the soup to a simmer until the chicken is tender enough to shred. The shredded chicken returns to the pot, and egg noodles cook in the flavorful broth, absorbing the savory essence from the ingredients.
The use of boneless, skinless chicken thighs provides moist, shred-friendly meat. The gentle simmer infuses the broth with umami and aromatic vegetable flavor, balanced by bay leaves and a touch of black pepper. The egg noodles give the soup body with a slightly chewy texture, contrasting with the tender chicken and soft vegetables.
Serve this soup hot as a nourishing meal on its own or pair it with crusty bread for a complete lunch or dinner. Garnish with fresh parsley for a touch of color and freshness. The recipe offers potential variations, including swapping chicken cuts, and can be adapted for faster preparation with pre-chopped veggies or an Instant Pot method if desired.
Ingredients
- 4 chicken thigh trimmed of all fat (about 1 pound total, boneless, skinless
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup onion (diced )
- 1/2 cup celery (diced )
- 1/2 cup carrot peeled and sliced
- 3 cloves garlic (minced)
- 4 cups chicken broth low-sodium
- 2 dry bay leaf
- black pepper (to taste)
- 1 cup egg noodles ((1 1/2 oz) )
- parsley (optional for garnish)
Instructions
- Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
- Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
- Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
Notes
- Pre-chopped vegetables or a vegetable chopper can reduce prep time significantly.
- You may substitute chicken breasts if preferred; cooking times may vary slightly.
- For a quicker version, consider using pre-cooked chicken or an Instant Pot method detailed elsewhere.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 223kcal | 11% |
| Carbohydrates | 13.5g | 5% |
| Protein | 26.5g | 53% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 117mg | 39% |
| Sodium | 775.5mg | 32% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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