Easy Chicken Noodle Soup Recipe
This delicious and easy homemade chicken soup with egg noodles and veggies is made with simple ingredients and lots of love from scratch. Nothing will warm you through like a simple comforting bowl of tender chicken in fresh hot broth like this!
Ingredients
- 1 pack Bone-in Chicken Thighs
- 1 pack Wide Egg Noodles - I used about half a pack
- 1 tbsp Olive oil
- 3 or 4 Bay Leaves
- 1 large Turnip - peeled, rough cut
- 2 medium Onions - one rough cut / one diced to add back in later on
- 2 medium Parsnips - peeled both rough cut
- 4 Carrots - 2 peeled and rough cut / 2 diagonally sliced to add back in later on
- 4 stalks Celery - 2 rough cut / 2 diagonally sliced to add back in later on
- 1 bunch Parsley - half trimmed and tossed in / the other half minced for garnish later on
- Coarse Salt + Ground Pepper - or 1 tsp whole peppercorns
- 6 cloves Fresh Garlic - 4 cloves Smashed tossed in / the remaining 2 minced to add back in later on
- 4 quarts Water
Instructions
- In a 6-quart stock pot, add about 4 quarts of water. Bring water to a boil and drizzle in a little olive oil. Toss in 1 rough cut turnip, 1 rough cut onion, 2 rough cut parsnips, 2 rough cut carrots, 2 rough cut celery sticks, and half of the bunch of parsley stems.Reserve the rest of the veggies to be diced and added back in later on. Season the water: Along with veggies, toss in generous pinches of salt, ground pepper (or whole peppercorns if using), 4 cloves of rough smashed garlic (reserving the rest), plus 3 to 4 bay leaves. Bring everything back up to a simmer.
- Add the chicken to the pot: Next, add in your pack of bone-in chicken thighs. Bring everything back up to a simmer and reduce the heat a little, continuing to cook everything with a light running simmer, uncovered for 25 to 30 minutes (or until the chicken thighs are cooked through). At this point, you may skim off any foam that appears at the top with a spoon, if desired.
- When chicken is cooked through: remove it from the stock pot and set aside, let cool. Continue to reduce the stock with the rough cut veggies in the pot for another 35 to 45 minutes (or an hour, if possible), simmering uncovered. This step will develop the flavors and create a rich, deep, and flavorful broth. At this point, you can pull your chicken off the bone and shred lightly or pull apart into long strips or bite size pieces and collect in a bowl while the stock reduces.When you've finished reducing the stock in the pot, finish off the stock by straining the stock into a large bowl removing overcooked veggies, parsley stems, peppercorns, etc. Set aside.
- Returning to the same stock pot, drizzle a little olive oil and add in reserved vegetables from earlier. Add in the diced carrot, celery, onion, plus minced garlic. Toss to combine and soften. Season with a little salt and pepper. Cook through until onions sweat, and become fragrant and veggies soften. About 8 to 10 minutes.
- Next, add your strained soup stock back in letting everything come back up to a simmer. Let the vegetables cook into the soup, about 10 or 15 more minutes. At this point, you can also add in the curly egg noodles. Add in and cook for 10 to 15 more minutes or until noodles are soft and veggies are cooked through.
- Lastly, add in your cooked, pulled chicken back into the pot, giving it a stir and letting it re-heat into the soup for another 5 minutes. Taste to adjust for seasoning, if needed. Mince the rest of your reserved parsley and add it back into the soup to finish. Serve hot, with a squeeze of fresh lemon juice over the top if desired.
Nutrition
Calories: 303kcalCarbohydrates: 37gProtein: 14gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 94mgPotassium: 524mgFiber: 5gSugar: 5gVitamin A: 4692IUVitamin C: 21mgCalcium: 64mgIron: 2mg
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