Easy Chicken Noodle Soup
User Reviews
5
Easy Chicken Noodle Soup
Description
This chicken noodle soup starts by seasoning bone-in, skin-on chicken thighs with salt and pepper, then browning them to develop flavor. The fat rendered is used to sauté diced onion, crushed garlic, thyme, and oregano alongside chopped celery and carrots. A splash of chicken broth deglazes the pot, followed by adding the browned chicken, chicken broth, and water to simmer until the chicken is tender enough to shred.
After removing the chicken to shred, egg pasta is cooked directly in the soup broth, allowing the noodles to absorb flavors while thickening the soup slightly. The vegetables remain chunky, providing textural contrast, and the herbs add warmth. Optionally garnished with parsley, the soup offers a wholesome balance of protein, vegetables, and starch.
This soup can accommodate vegetables cut to preferred sizes, and leftover pasta should be stored separately to prevent sogginess. Using bone-in, skin-on thighs enhances broth richness, but skinless alternatives can be used. The recipe serves about five portions and suits a slow-cooked comforting meal.
Ingredients
- 1.4 lb / 700g bone in , skin on chicken thigh fillets (Note 1)
- salt
- black pepper
- 1 - 2 tbsp olive oil , separated
- 2 tsp thyme dried
- 2 tsp oregano
- 1 onion diced (brown, white or yellow, small
- 2 garlic crushed, cloves
- 2 cups celery , chopped (Note 2)
- 2 cups carrot chopped (Note 2
- 3 cups chicken broth or chicken stock
- 3 cups water
- 6 oz / 200g egg pasta or other pasta of choice) (Note 3, thick
- parsley optional, finely chopped for garnish
Instructions
- Season chicken generously with salt and pepper.
- Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
- Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
- Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
- Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
- Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
- Return the chicken and juices into the pot, add the chicken broth and water.
- Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
- Remove the chicken into a large bowl or plate.
- Add the pasta into the pot. (Note 3)
- While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
- Return the chicken to the pot. Season to taste with salt and pepper.
- Serve, garnished with parsley if desired.
Notes
- Bone-in, skin-on chicken thighs enrich broth flavor, but skinless or breast fillets can be substituted.
- Coarsely chop celery and carrots to maintain texture and prevent overcooking.
- Use egg pasta or similar thick pasta, adjusting cooking time to prevent over-softening.
- Separate noodles from leftover soup to avoid mushy texture.
- Additional vegetables can be added according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 659g | |
| Calories | 437cal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 34.5g | 69% |
| Fat | 15.7g | 24% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 762mg | 32% |
| Potassium | 512mg | 11% |
| Fiber | 4.6g | 18% |
| Sugar | 6.2g | 12% |
| Vitamin A | 9500IU | 190% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 80mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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