Kentucky Farmhouse Chicken Noodle Soup

Warm, hearty, and brimming with rustic charm, Kentucky Farmhouse Chicken Noodle Soup is the ultimate comfort food that combines slow-simmered flavors with a touch of Southern tradition. This recipe features tender bone-in chicken thighs, a medley of farm-fresh vegetables like carrots, celery, and onion, and the aromatic addition of garlic, thyme, and bay leaves. Egg noodles soak up the rich broth, enhanced by the perfect balance of chicken stock and fresh parsley for a homestyle finish. With just 15 minutes of prep time and an hour of cooking, this soul-soothing soup is ideal for family meals, cozy nights, or even battling a cold. Serve it with warm cornbread or a crusty baguette for the authentic farmhouse experience. Packed with wholesome ingredients, this hearty soup is as nourishing as it is delicious—perfect for every season.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 pieces Bone-in chicken thighs
• 8 cups Water
• 4 cups Chicken broth
• 3 medium Carrots, peeled and diced
• 3 units Celery stalks, diced
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 teaspoon Dried thyme
• 2 units Bay leaves
• 8 ounces Egg noodles
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Place the chicken thighs in a large stockpot and cover with water. Add a pinch of salt, bring to a boil over medium-high heat, then reduce the heat to a simmer.

Step 2

Simmer the chicken for 25 minutes, occasionally skimming off any foam or impurities that rise to the surface.

Step 3

Remove the chicken from the pot and set aside to cool. Strain the cooking liquid to remove any debris and return the liquid to the pot.

Step 4

Add the chicken broth to the pot along with the diced carrots, celery, onion, garlic, thyme, and bay leaves. Simmer over medium heat for 20 minutes, or until the vegetables are tender.

Step 5

While the vegetables are cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.

Step 6

Add the shredded chicken and egg noodles to the pot. Stir and let the soup simmer for an additional 8-10 minutes, or until the noodles are tender.

Step 7

Season the soup with salt and black pepper to taste. Remove the bay leaves before serving.

Step 8

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.

Nutrition Facts

Serving size	(4578.4g)

Amount per serving	% Daily Value*
Calories	2646.7

Total Fat 160.7g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 0g
Cholesterol 875.8mg	0%
Sodium 5602.5mg	0%
Total Carbohydrate 101.1g	0%
Dietary Fiber 13.9g	0%
Total Sugars 20.2g
Protein 190.5g	0%

Vitamin D 0.2IU	0%
Calcium 527.3mg	0%
Iron 17.5mg	0%
Potassium 4407.7mg	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: 55.4%

Protein: 29.2%

Carbs: 15.5%