Chicken Soup for a Family's Soul
Warm your family’s heart and soul with this hearty and nourishing "Chicken Soup for a Family's Soul." This comforting classic features tender bone-in chicken thighs simmered to perfection in a flavorful broth infused with aromatic bay leaf, fresh thyme, and garlic. Packed with wholesome vegetables like carrots, celery, and onion, this soup is as nutritious as it is delicious. Add a handful of egg noodles for extra heartiness or keep it rustic for a lighter option, and top it off with a sprinkle of fresh parsley for a vibrant finish. Ready in just over an hour, this soul-soothing chicken soup is perfect for feeding a crowd or freezing leftovers for cozy weeknight meals. Whether served with crusty bread or enjoyed on its own, this family-friendly recipe is a timeless go-to for cold nights, sick days, or moments when only comfort food will do. Keywords: chicken soup recipe, family-friendly chicken soup, comforting soup with chicken, homemade chicken noodle soup, healthy chicken soup.
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Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 3 large Carrots (peeled and sliced)
- 3 stalks Celery stalks (chopped)
- 3 cloves Garlic (minced)
- 8 cups Chicken broth
- 1 piece Bay leaf
- 3 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Egg noodles (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Step 3
Stir in the carrots, celery, and garlic, cooking for another 5 minutes until the vegetables begin to soften.
Step 4
Add the chicken thighs to the pot and pour in the chicken broth. The broth should fully cover the chicken and vegetables.
Step 5
Drop in the bay leaf and thyme sprigs. Season the soup with salt and black pepper.
Step 6
Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let the soup cook for 30 minutes, until the chicken is tender and fully cooked.
Step 7
Remove the chicken thighs from the pot and set them aside to cool slightly. Discard the bay leaf and thyme sprigs from the soup.
Step 8
Shred the cooked chicken into bite-sized pieces using two forks, discarding any bones. Return the shredded chicken to the soup.
Step 9
If using egg noodles, add them to the pot and simmer for an additional 8-10 minutes until the noodles are tender.
Step 10
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Step 11
Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with crusty bread or crackers for a satisfying meal!
Nutrition Facts
| Serving size | (3228.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1949.4 |
| Total Fat 81.3g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 492mg | 0% |
| Sodium 8578.7mg | 0% |
| Total Carbohydrate 147.9g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 24.2g | |
| Protein 153.0g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 409.6mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 4051.8mg | 0% |
Source of Calories