Homemade Chicken Noodle Soup
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Noodle Soup
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Homemade Chicken Noodle Soup made with chicken tights for an extra rich and flavorful aroma, mixed with fresh vegetables and finished off with egg noodles.
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Ingredients
- 2 tablespoons olive oil or canola oil
- 5-6 chicken thighs bone-in, skin removed and trimmed of excess fat; rotisserie or leftover chicken can be used as well, see blog post for details.
- 2 tablespoons butter unsalted
- 1 large carrot peeled and thinly sliced (about 1 1/2 cup carrot rondelles)
- 2 stalks celery sliced (about 1 1/2 sliced celery)
- 1 medium onion diced
- 6 cloves garlic minced
- 8 cups low-sodium chicken broth plus more if needed
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper or to taste
- 1/4 teaspoon red pepper flakes optional
- salt to taste
- 12 ounces wide egg noodles dry
Garnish:
- parsley finely chopped
Instructions
Cook Chicken:
- Place a large Dutch oven or soup/stock pot on the stove over medium heat. Wait for it to heat up and add 2 tablespoons of olive oil.
- Season the chicken thighs with salt and pepper and add to the soup pot. Cook on each side for about 1-2 minutes, until slightly golden brown. This is done to add extra richness and flavor to the soup.
- Remove the chicken thighs from the pot and place on a plate. Cover with foil to keep warm.
- Alternatively, if you are using ROTISSERIE chicken or COOKED chicken you can skip this step. You will be adding the cooked chicken when you add the dry noodles.
Prepare the Soup:
- Add two tablespoons of butter to the soup pot where you cooked the chicken.
- Once the butter has melted, add the diced onion and cook stirring for 1 minute. Add the minced garlic and cook stirring for another minute.
- Add the celery and carrots, stir to combine and cook for about 5-7 minutes, until just slightly tender. Stir occasionally.
- Add the dried herbs: dried basil, dried thyme, dried parsley and red pepper flakes if using. Stir to combine and immediately add 8 cups of chicken broth.
- Add the browned chicken thighs to the soup pot, bring to a boil. Cover and cook on medium heat for about 5 minutes. The chicken should be cooked through and the veggies should be tender.
- Remove the chicken to a plate, and add the dry egg noodles to the soup pot, stir to combine. Boil the mixture for about 10 minutes, until the noodles are soft.
- NOTE: if you are using pre-cooked chicken (like rotisserie chicken or leftover chicken, shred it and add it to the soup pot with the noodles).
- In the meantime, remove the bones from the chicken and shred the meat with a fork. Once done, return the shredded meat to the soup pot to boil with the noodles.
- Taste and adjust soup for salt and pepper. If you want the soup to be more brothy, aka to have more liquid, just add more chicken broth or water and adjust for salt and pepper. Make sure you bring it to a boil if you add extra liquid.
- Remove soup from heat. Serve garnished with fresh chopped parsley.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
35g
(12%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
104mg
(35%)
Sodium
182mg
(8%)
Potassium
521mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1545IU
(31%)
Vitamin C
1.8mg
(2%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 182mg | 8% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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