Chicken Noodle Soup
Chicken noodle soup is the ultimate bowl of comfort, with tender shredded chicken, soft egg noodles, and sweet vegetables in a clear, golden broth. It is light yet deeply nourishing, the kind of soup that warms you from the inside on a cold or sniffly day. Simple to make and endlessly soothing, it is a family favorite for good reason.
- ⏱ 40 min
- 📊 easy
- 🍽 Family
Ingredients
- 500 g chicken thighs
- 200 g egg noodles
- 2 carrots
- 2 stalks celery
- 1.5 L chicken broth
Instructions
- Heat one tablespoon of oil in a large pot over medium heat and saute a diced onion, two sliced carrots, and two sliced celery stalks for six minutes until softened.
- Add two minced garlic cloves and cook for one minute until fragrant.
- Pour in eight cups of chicken broth and add two boneless chicken breasts along with a bay leaf and a sprig of thyme.
- Bring to a gentle boil, then reduce the heat and simmer for fifteen minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot while discarding the bay leaf.
- Add two cups of egg noodles and simmer for eight minutes until the noodles are tender but not falling apart.
- Season generously with salt and pepper, stir in chopped fresh parsley, and serve hot with a squeeze of lemon if you like.
💡 Chef's tip
Simmer the chicken right in the broth and shred it after, because cooking the meat in the liquid infuses the broth with flavor and keeps the chicken juicy and tender.
Poaching whole chicken pieces in the broth and shredding them after gives far more flavor and tender meat than dropping in pre-cooked chicken.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 28 g
- Carbs: 34 g
- Fat: 8 g
