Description
A comforting and hearty chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles.
Ingredients
Scale
- 1 lbs (700g) bone-in, skin-on chicken thighs or a small whole chicken
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or a few fresh sprigs)
- 1 teaspoon whole peppercorns
- Salt, to taste
- 1 large potato, peeled and diced (optional, for a heartier soup)
- 1 cup wide egg noodles or spaetzle
- 1/4 cup fresh parsley, finely chopped
- Juice of 1/2 lemon (optional)
- Fresh dill, for garnish (optional)
Instructions
- Pat the chicken dry with paper towels. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 4-5 minutes until golden brown. Flip and brown the other side for another 3-4 minutes. Remove the chicken and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves, thyme, and peppercorns.
- Return the browned chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes to 1 hour, or until the chicken is very tender and falling off the bone.
- Carefully remove the chicken from the pot and place it on a plate to cool slightly. Discard the skin and bones, then shred the meat using two forks.
- While the chicken cools, add the diced potato (if using) and egg noodles to the simmering broth. Cook for 10-12 minutes, or until the potatoes are tender and the noodles are cooked through.
- Return the shredded chicken to the pot. Stir in the chopped parsley and lemon juice (if using). Taste and adjust seasoning with salt and pepper.
- Ladle the hot soup into bowls. Garnish with additional fresh parsley or dill. Serve immediately with crusty bread or rolls on the side.
Notes
- You can use leftover rotisserie chicken for a quicker preparation.
- Adjust the vegetables and seasoning according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg