Description
Comforting homemade chicken noodle soup made with tender chicken thighs, vegetables, and hearty egg noodles simmered in a rich flavorful broth. This easy recipe creates the perfect cozy dinner for cold nights or when you want a nourishing homemade meal.
Ingredients
2 TBSP butter
1 lb bone-in chicken thighs
3 celery stalks diced
2 medium carrots peeled and sliced
1/2 yellow onion diced
1/2 TBSP dried thyme
1/2 TBSP dried basil
2 cloves garlic minced
2 bay leaves
1/2 to 1 tsp salt
1/2 tsp black pepper
8 cups chicken stock
12 ounces frozen egg noodles
Instructions
1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
2. Remove the chicken from the pan and discard the skin. Remove the pan drippings, reserving about 2 tablespoons and returning it to the pot.
3. Add celery, carrots, onion, and garlic. Add thyme and basil and sauté for 3 to 4 minutes.
4. Pour in the chicken stock and add bay leaves. Bring the soup to a boil.
5. Return the chicken to the pot, reduce heat, and simmer gently for 25–30 minutes.
6. Remove the chicken and bring the soup back to a boil. Add frozen egg noodles and cook for about 20 minutes or according to package instructions.
7. Shred the chicken once cool enough to handle.
8. Return shredded chicken to the pot, stir well, and serve hot.
Notes
Bone-in chicken thighs create a richer and more flavorful broth.
If reheating leftovers, add a splash of chicken stock because noodles absorb liquid.
Fresh parsley makes a great garnish and adds brightness to the soup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg