Homemade Chicken Noodle Soup
This easy homemade chicken noodle soup is filled to the brim with juicy chicken, tender egg noodles, and lots of veggies. Make it from scratch in about an hour!
Servings: 6 servings
Ingredients
- 1 tablespoon butter
- 1 cup diced onion (about 1 medium onion)
- 1 cup diced carrots (about 2 carrots)
- 1 cup diced celery (about 2 celery stalks)
- 2 cloves garlic, minced
- 2 pounds bone-in chicken thighs, skin removed
- 6 cups chicken stock (more if desired)
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt (more if needed)
- ½ teaspoon coarse ground black pepper (more if needed)
- 4 ounces wide egg noodles (about 2 ½ cups)
- ¼ cup chopped fresh parsley
Instructions
- In a large pot over medium heat, melt butter.1 tablespoon butter
- Add onion, carrots, celery; sauté for 3 to 4 minutes or until onions are slightly translucent. Add garlic and cook for another minute, stirring frequently.1 cup diced onion, 1 cup diced carrots, 1 cup diced celery, 2 cloves garlic, minced
- Add the chicken thighs, stock, bay leaf, thyme, salt, and pepper. Stir to combine. Increase heat to high and bring to a boil.2 pounds bone-in chicken thighs, skin removed, 6 cups chicken stock, 1 bay leaf, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until the chicken thighs are tender and fully cooked.
- Once the chicken is cooked, with a slotted spoon or tongs, take it out of the soup, and place it on a plate. Let it cool slightly, then remove the chicken from the bones and shred or dice.
- While the chicken is cooling, return the soup to a boil over medium-high heat and add the egg noodles. Cook them according to the package instructions until they are al dente.4 ounces wide egg noodles
- Return the chicken meat to the pot and let it heat through. Remove the bay leaf from the soup and discard. Stir in parsley.¼ cup chopped fresh parsley
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
Notes
- Stock/broth notes: If you use unsalted or low-sodium stock, you may need to add more salt to the recipe. Chicken broth can be substituted.
- Flavor enhancements: If desired, add 2 to 3 extra cloves of garlic for a more garlicky broth. Add a squeeze of lemon juice or a couple tablespoons of basil pesto before serving to brighten the flavors.
- Add peas: If you like green peas in your soup, add ½ to 1 cup frozen green peas when you add the chicken back into the soup. This will give them time to heat through and maintain their bright green color.
Nutrition
Serving: 1.5cups | Calories: 482kcal | Carbohydrates: 28g | Protein: 30g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 686mg | Potassium: 734mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4033IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg
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