Fluffster's Absolute Best Chicken Noodle Soup
Cozy up with a bowl of Fluffster's Absolute Best Chicken Noodle Soup, the ultimate comfort food that’s as nourishing as it is delicious. This hearty soup features tender shredded chicken thighs simmered with fresh carrots, celery, and onions in a fragrant blend of garlic, thyme, and parsley. Infused with the richness of a homemade-style broth and packed with soft, slurpable egg noodles, it strikes the perfect balance of savory and soothing. Ready in just an hour, this soul-warming classic is perfect for chilly nights, quick family dinners, or whenever you need a hug in a bowl. Serve it piping hot, garnished with chopped fresh parsley, for a dish that’s sure to become a family favorite.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery stalks, sliced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 8 cups chicken broth
- 4 cups egg noodles
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Directions
Step 1
Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium-high heat.
Step 2
Season the chicken thighs with ½ teaspoon of salt and sauté them, skin side down, until golden brown (about 5 minutes per side). Remove the chicken and set aside on a plate.
Step 3
In the same pot, add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Step 4
Add minced garlic, thyme, parsley, and the bay leaf to the pot. Cook for another minute until the garlic becomes fragrant.
Step 5
Pour in the chicken broth and return the chicken thighs to the pot. Bring the liquid to a boil, then lower the heat to a simmer.
Step 6
Cover the pot and simmer for 25 minutes, or until the chicken is cooked through and easily shreds with a fork.
Step 7
Remove the chicken thighs from the pot and set them aside to cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces.
Step 8
Return the shredded chicken to the pot. Add the egg noodles and stir to combine. Simmer for an additional 8-10 minutes until the noodles are tender.
Step 9
Season the soup with the remaining 1 teaspoon of salt and 1 teaspoon of black pepper (adjust to taste).
Step 10
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
| Serving size | (3583.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2789.4 |
| Total Fat 145.3g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 671.6mg | 0% |
| Sodium 8675.2mg | 0% |
| Total Carbohydrate 201.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 20.2g | |
| Protein 167.7g | 0% |
| Vitamin D 0.6IU | 0% |
| Calcium 461.1mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 4179.3mg | 0% |
Source of Calories