Chicken Noodle Soup
An easy homemade Chicken Noodle Soup recipe that will warm you from the inside out. Hearty, simple, and full of flavor - this soup is true comfort in a bowl!
Servings: 8
Calories: 350kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 2 pounds chicken thighs bone-in, skin on
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 medium onion diced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 8 cups chicken broth low sodium, 2 cartons
- 2 cups water
- 2 teaspoon bouillon or vegeta
- 2 bay leaves
- 4 sprigs thyme
- 4-5 ounce egg noodles
- 2 tablespoon parsley freshly chopped
Instructions
- Cook the Chicken: Heat the olive oil in a large dutch oven or soup pot over medium-high heat. Season the chicken thighs with salt and pepper, and sear them for 4-5 minutes per side, or until golden brown.
- Make the Mirepoix: Remove the chicken from the pot and set aside. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent. 3-5 minutes. Stir in the garlic and cook for another 30 seconds or until aromatic.
- Add Ingredients: Add the chicken broth, water, bouillon, bay leaves, thyme, and chicken thighs to the pot. Mix well and bring the pot to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
- Add Chicken: Remove the chicken from the pot, peel off and discard the skin. Shred the meat and add it back to the pot.
- Finish & Serve: Add the noodles to the pot and cook until tender. Garnish with parsley and serve.
Notes
- Properly stored in an airtight container, your homemade chicken noodle soup will last for 3 to 4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 17g | Protein: 23g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 248mg | Potassium: 535mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2780IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg