Chicken Soup from the Heart

Warm your soul with "Chicken Soup from the Heart," a comforting and wholesome dish perfect for cozy nights or when you need a little TLC. This recipe combines tender, shredded chicken thighs, hearty egg noodles, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a flavorful low-sodium chicken broth seasoned with thyme, parsley, and a hint of garlic. Ready in just an hour with minimal prep, this classic chicken soup is both nourishing and satisfying. Garnished with fresh parsley and a squeeze of lemon for a bright, invigorating finish, it’s a heartwarming bowl of goodness that’s as delightful for meal prep as it is for a family dinner. Whether you’re battling a cold or craving comfort food, this homemade chicken noodle soup is the ultimate cure-all.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 chicken thighs, skinless and bone-in
• 8 cups chicken broth, low-sodium
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups wide egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (optional, for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chicken thighs to the pot and pour in the chicken broth. Ensure the chicken is submerged.

Step 5

Add the bay leaf, dried thyme, dried parsley, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the chicken is fully cooked and tender.

Step 7

Remove the cooked chicken thighs from the pot and let them cool slightly. Shred the meat with two forks, discarding the bones and any excess fat.

Step 8

Return the shredded chicken to the pot and bring the soup back to a gentle simmer.

Step 9

Stir in the egg noodles and cook for 8-10 minutes, or until the noodles are tender.

Step 10

Remove the bay leaf and taste the soup, adjusting the seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls and garnish with fresh parsley. For a bright, zesty flavor, drizzle with a touch of lemon juice before serving.

Nutrition Facts

Serving size	(3118.5g)

Amount per serving	% Daily Value*
Calories	1793.8

Total Fat 83.0g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 496mg	0%
Sodium 4038.4mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 13.5g	0%
Total Sugars 15.5g
Protein 130.8g	0%

Vitamin D 28IU	0%
Calcium 360.7mg	0%
Iron 11.2mg	0%
Potassium 2437.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 29.8%

Carbs: 27.6%