5.0 from 246 votes
Ultimate Chicken Noodle Soup
It's not often that the most delicious comfort dishes are also very healthy for you. Low and slow-simmered chicken, fresh and wholesome vegetables, savory herbs, healing broth...this "ultimate" version bumps up the flavor several notches and is sure to become your go-to for this beloved classic soup!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 593 kcal
Course:
Main Course , Soup
Cuisine:
American , International
Ingredients
- 2 tablespoons oil
- 3 to 3 1/2 pounds bone-in, skin-on chicken pieces (drumsticks and thighs will produce the best flavor but you can include breasts)
- 1 large yellow onion , finely chopped
- 3 large carrots , sliced into rings
- 3 large celery ribs , diced
- 1 medium leek , finely chopped, thoroughly rinsed and drained
- 4 cloves garlic , minced
- 10 cups quality chicken broth (either homemade or high quality store-bought; we use and recommend ANETO)
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked egg noodles (or pasta of choice)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill (optional but highly recommended for best flavor; can use extra parsley instead)
- 1 tablespoon fresh lemon juice
Instructions
- In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.
Cup of Yum
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
39g
(13%)
Protein
48g
(96%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
667mg
(28%)
Potassium
953mg
(27%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5814IU
(116%)
Vitamin C
12mg
(13%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 667mg | 28% |
| Potassium | 953mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5814IU | 116% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.