Description
This comforting chicken noodle soup is a soul-warming classic perfect for chilly days. Using bone-in, skin-on chicken thighs, this recipe yields a rich, golden broth in just about an hour. It is a wholesome, one-pot meal that requires minimal effort, making it ideal for busy families. With fresh carrots, celery, and aromatic herbs, it tastes like tradition without the long simmering time. It is a reliable, hearty dish designed for the reality of a busy home, offering a hug in every bowl.
Ingredients
1.4 lbs (700g) chicken thigh fillets with bone and skin
Salt and pepper to taste
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried oregano
1 small onion, diced
2 garlic cloves, crushed
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
6 oz (200g) thick egg pasta
Fresh parsley, finely chopped
Instructions
Season chicken thighs with salt and pepper.
Heat one tablespoon of olive oil in a Dutch oven over medium-high heat.
Sear chicken skin-side down until golden brown for 2 minutes, then flip to sear the other side.
Remove chicken to a plate.
In the same pot, add remaining olive oil and sauté aromatics (onion, garlic, carrots, celery).
Add dried thyme and oregano.
Pour in chicken broth and water, stirring to scrape up any browned bits.
Return chicken to the pot and simmer until fully cooked.
Remove chicken, shred the meat, and discard bones and skin.
Add noodles to the simmering broth and cook until tender.
Return the shredded chicken to the pot.
Serve hot garnished with fresh parsley.
Notes
Substitute egg noodles with gluten-free pasta if needed. You can use vegetable broth instead of chicken broth if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg