Description
This nutrient-dense chicken noodle soup features tender shredded poultry, aromatic vegetables, and hearty egg noodles in a rich, golden broth. By searing the chicken and slow-simmering with fresh herbs, this recipe creates a restorative and flavorful classic comfort food perfect for any day of the week.
Ingredients
3 lbs whole chicken (or bone-in skinless thighs)
3 medium carrots, diced
3 stalks celery, diced
1 large yellow onion, finely chopped
8 oz extra-wide egg noodles
8 cups high-quality chicken stock
1 tbsp fresh thyme
1/4 cup fresh parsley, finely chopped
1 tbsp olive oil
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the chicken pieces on both sides until light golden brown and remove from the pot.
Add diced onions, carrots, and celery to the pot and cook until softened, about 5 minutes.
Return the chicken to the pot and cover with chicken stock.
Bring to a gentle simmer, skimming any foam from the surface, and cook until the chicken is tender and cooked through.
Remove the chicken, shred the meat, and discard bones.
Add egg noodles to the simmering broth and cook until al dente.
Stir in the shredded chicken and fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of fresh stock when reheating.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg