Description
This comforting Chicken Noodle Soup is the ultimate soul-warming dish, featuring tender bone-in chicken thighs, aromatic vegetables, and hearty extra-wide egg noodles. By building a base with bone-in chicken and sautéed vegetables, this soup achieves a deep, savory, and silky broth that far surpasses store-bought versions. Perfect for chilly evenings, this restaurant-quality soup is packed with protein and nutrients, offering a satisfying texture and clean, clear flavor in every golden spoonful.
Ingredients
1.5 lbs bone-in skinless chicken thighs
8 oz extra-wide dried egg noodles
3 large carrots, diced into rounds
3 stalks celery, thinly sliced
1 medium yellow onion, finely diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 tsp fresh thyme leaves
2 tbsp extra virgin olive oil
Instructions
Heat olive oil in a large heavy-bottomed stockpot over medium-high heat.
Add the diced onion, carrots, and celery, sautéing until the onion becomes translucent and fragrant.
Stir in the minced garlic and cook for one minute until aromatic.
Pour in the chicken broth and add the bone-in chicken thighs.
Bring the liquid to a gentle boil, then immediately reduce to a low simmer.
Skim off any foam that rises to the surface to ensure a clear broth.
Simmer for 30 minutes until chicken is cooked through.
Remove chicken, shred the meat, discard the bones, and return the meat to the pot.
Add the egg noodles and simmer for an additional 8-10 minutes until noodles are tender but firm.
Notes
Skimming the foam is key for a clear broth. If you prefer a lighter soup, use skinless thighs. Store leftovers in an airtight container for up to 3 days; keep in mind the noodles will continue to absorb broth over time.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg