Kim's Country Chicken Soup

Warm your soul with the comforting flavors of *Kim's Country Chicken Soup*, a rustic one-pot meal that brings the heartiness of chicken thighs and garden-fresh vegetables to your table. Simmered to perfection, this classic soup is made with tender bone-in chicken, aromatic thyme, and a bay leaf to elevate the flavor of the rich, homemade broth. Diced onion, carrots, celery, and potatoes create a nourishing base, while optional egg noodles add a satisfying twist. With just 15 minutes of prep and a total cook time of under an hour, this recipe is perfect for cozy weeknight dinners or soothing any cold-weather blues. Garnished with fresh parsley, this soup is the epitome of homemade comfort food that your whole family will love. Keywords: chicken soup, comfort food, one-pot meal, homemade broth, easy weeknight dinner.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 8 cups water
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 large onion, diced
• 3 medium carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 1 teaspoon thyme, dried
• 1 piece bay leaf
• 1 piece chicken bouillon cube
• 2 tablespoons parsley, chopped (optional)
• 1 cup egg noodles (optional)

Directions

Step 1

Place the chicken thighs in a large stockpot and pour in 8 cups of water.

Step 2

Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Bring the water to a boil over medium-high heat.

Step 3

Lower the heat to a simmer and let the chicken cook for about 20-25 minutes, skimming off any foam or impurities that rise to the surface.

Step 4

Remove the chicken thighs from the pot and set them aside to cool slightly. Strain the stock if desired for a clearer broth, then return it to the pot.

Step 5

To the stockpot, add the diced onion, sliced carrots, celery, minced garlic, and cubed potatoes. Stir in the thyme and add the bay leaf and bouillon cube.

Step 6

Simmer the soup over medium heat for 15-20 minutes or until the vegetables are tender.

Step 7

While the vegetables cook, shred the cooled chicken thighs, discarding the skin and bones.

Step 8

Add the shredded chicken back into the pot, and if using egg noodles, stir them in now. Cook for an additional 8-10 minutes, or until the noodles are tender.

Step 9

Taste and adjust the seasoning with additional salt and pepper, if necessary.

Step 10

Ladle the soup into bowls and garnish with chopped parsley before serving, if desired.

Nutrition Facts

Serving size	(3602.0g)

Amount per serving	% Daily Value*
Calories	2136.4

Total Fat 98.9g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 0g
Cholesterol 622mg	0%
Sodium 4047.4mg	0%
Total Carbohydrate 162.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 19.8g
Protein 153.8g	0%

Vitamin D 0IU	0%
Calcium 438.9mg	0%
Iron 12.7mg	0%
Potassium 4439.6mg	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: 41.3%

Protein: 28.5%

Carbs: 30.1%