Description
A comforting classic, this chicken noodle soup combines tender chicken, hearty noodles, and a flavorful broth to warm the soul.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 8 cups chicken broth
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp butter or olive oil
- 2 bay leaves
- 1/2 tsp dried thyme or 3 fresh thyme sprigs
- 5 oz egg noodles (or gluten-free substitute)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat butter in a large pot and sauté onions, carrots, and celery until softened.
- Stir in garlic, bay leaves, and thyme; cook for 1 minute.
- Add chicken broth, bring to a simmer, and season with salt and pepper.
- Submerge chicken thighs and poach for 20 minutes. Remove and shred the chicken.
- Add noodles to the simmering broth and cook until tender (6-8 minutes).
- Return shredded chicken to the pot, stir in parsley, and adjust seasoning.
- Serve hot.
Notes
- For gluten-free, substitute noodles with rice or gluten-free pasta.
- Freeze soup without noodles for better texture when reheating.
- Add leafy greens like spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250-300
- Sodium: 750mg
- Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g