Description
A comforting and classic Chicken Noodle Soup made with tender chicken thighs, fresh vegetables, and egg noodles simmered in a flavorful broth. Perfect for warming up during cold days with a bright touch of lemon and fresh parsley.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 ½ teaspoon salt
- ½ teaspoon black pepper, divided
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 1 ¼ pounds boneless skinless chicken thighs
- 2 dried bay leaves
- 8 cups water
- 3 ounces egg noodles (about 2 cups)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Heat the butter and vegetables: Heat the butter in a large stockpot over medium heat. Add the diced onion, carrots, celery, salt, and half of the black pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add garlic and oregano: Stir in the minced garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken thighs and bay leaves to the pot.
- Add water and simmer chicken: Pour in the 8 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer until the chicken is cooked through, approximately 25 minutes.
- Shred the chicken: Remove and discard the bay leaves. Transfer the cooked chicken to a cutting board and shred it into bite-size pieces using two forks. Return the shredded chicken to the soup.
- Cook egg noodles: Add the egg noodles to the soup and continue cooking over medium-low heat until the pasta is tender, about 10 minutes.
- Finish and season: Remove the soup from heat. Stir in the chopped fresh parsley, the remaining black pepper, and lemon juice. Adjust salt and seasoning as needed before serving.
Notes
- This easy chicken noodle soup is perfect for cold weather and packed with nutrients.
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs yield juicier meat.
- For a richer flavor, use low-sodium chicken broth instead of water.
- Egg noodles can be replaced with any pasta of your choice, adjust cooking times accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add a pinch of turmeric or ginger for a health boost and extra warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 3 g
- Sodium: 746 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 124 mg
