Description
A cozy, nourishing chicken soup with tender poultry, fresh vegetables, aromatic herbs, and tender noodles—simmered in a savory broth. Perfect for chilly evenings or comforting meals in under an hour.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
8 cups low-sodium chicken broth
1 teaspoon fine salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 cup egg noodles (or small pasta)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for serving
Instructions
Prep the vegetables by dicing onion, slicing carrots, and cutting celery
Heat olive oil in a large soup pot over medium heat
Add onion, carrots, and celery; cook 5-6 minutes until softened
Stir in garlic and cook for 1 minute
Add chicken thighs, chicken broth, salt, pepper, thyme, parsley, and bay leaf
Bring to a gentle boil, then reduce to a simmer
Cook chicken thoroughly (about 15-20 minutes)
Add egg noodles and cook until tender (5-7 minutes)
Shred chicken in the pot or add to bowls
Stir in lemon juice, then ladle soup into bowls
Garnish with fresh parsley before serving
Notes
Use any fresh herbs you have (e.g., dill)
Replace noodles with extra carrots or zucchini for a low-carb option
Store leftovers in the fridge for up to 3 days
Soup freezes well in airtight containers for up to 3 months
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (contains shredded chicken thighs and vegetables in broth)
- Calories: 300
- Sugar: 1g
- Sodium: 3500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg