Homemade Chicken Noodle Soup
User Reviews
5
Homemade Chicken Noodle Soup
Description
Homemade Chicken Noodle Soup starts by sautéing onions, garlic, carrots, and celery in olive oil, which creates a flavorful foundation. Skinless, boneless chicken thighs are added along with chicken stock and bouillon cubes, and the mixture simmers gently to infuse the broth. The cooked chicken is then shredded and returned to the pot, giving the soup a hearty protein boost. Frozen egg noodles are cooked directly in the broth, absorbing the savory flavors while providing a tender bite. Freshly chopped parsley adds a subtle herbal note, rounding out the flavor profile.
This soup offers a balance of tender chicken, soft noodles, and tender-crisp vegetables within a clear broth, ideal for warming meals. It can be served as a main dish or alongside bread for added comfort. The recipe’s cooking method allows control over noodle doneness and seasoning, resulting in a well-rounded classic chicken noodle soup experience.
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and diced, medium
- 4 cloves garlic peeled and minced
- 2 carrot peeled and chopped, large
- 1 celery chopped, rib
- 6-8 chicken thigh 1.5-2 pounds, skinless, boneless
- 2 quarts chicken stock 64 ounces
- 2 chicken bouillon cubes
- 16- ounce egg noodles frozen, homemade-style, bag
- salt to taste
- black pepper to taste
- ¼ cup parsley finely chopped, fresh
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes, stirring often.
- Add the garlic, carrots, and celery and sauté over medium heat for 5 minutes.
- Add the chicken thighs, chicken stock, and bouillon cubes. Bring the soup to a boil over medium high.
- Cover the pot with a lid, reduce the heat to medium-low, and simmer (covered) for 20 minutes.
- Remove the chicken thighs from the soup and shred the meat with forks.
- Add the meat back to the soup.
- Add the frozen noodles to the soup and cover the pot with a lid.
- Increase the heat to medium-high and allow the soup to boil for 10 minutes until the noodles are cooked through and tender.
- Season the soup with salt and pepper to taste.
- Add the finely chopped parsley and stir the soup well.
- Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 903mg | 38% |
| Potassium | 912mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3695IU | 74% |
| Vitamin C | 7mg | 8% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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