Kittencal's Hearty Chicken Soup

Warm your soul with Kittencal's Hearty Chicken Soup, an irresistible comfort food packed with nourishing ingredients and rich, homey flavors. This from-scratch recipe features tender, bone-in chicken thighs seared to golden perfection, simmered alongside a medley of carrots, celery, potatoes, and aromatic herbs like thyme and parsley in a savory chicken broth. A generous serving of egg noodles completes the dish, creating a filling and wholesome meal that's perfect for chilly evenings or when you're craving something cozy. With just 20 minutes of prep and an hour of cooking, this timeless classic is easy enough for a weeknight yet hearty enough to feed a crowd. Serve it piping hot with fresh parsley for a vibrant garnish, and get ready to savor the ultimate bowl of homemade chicken soup!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 2 tablespoons Olive oil
• 1 Medium yellow onion, diced
• 3 Garlic cloves, minced
• 3 Carrots, peeled and chopped
• 3 Celery stalks, chopped
• 2 Russet potatoes, peeled and diced
• 8 cups Chicken broth
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 2 teaspoons Dried parsley
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 cups Egg noodles
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and black pepper, then sear them skin-side down in the pot for 5-7 minutes until the skin is golden brown. Flip and cook for an additional 3 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the chopped carrots, celery, and potatoes to the pot. Sauté the vegetables for 5 minutes, stirring occasionally.

Step 5

Return the chicken thighs to the pot. Pour in the chicken broth and add the bay leaves, thyme sprigs, and dried parsley. Bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and let the soup cook for 30 minutes, allowing the chicken to fully cook and the flavors to meld together.

Step 7

Remove the chicken thighs from the pot. Allow them to cool slightly, then shred the meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot.

Step 8

Add the egg noodles to the soup and cook for an additional 8-10 minutes until the noodles are tender.

Step 9

Taste and adjust seasoning with additional salt and black pepper as needed.

Step 10

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3903.9g)

Amount per serving	% Daily Value*
Calories	2543.2

Total Fat 129.4g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.8mg	0%
Sodium 7773.1mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 24.3g	0%
Total Sugars 31.9g
Protein 162.0g	0%

Vitamin D 0.3IU	0%
Calcium 600.8mg	0%
Iron 21.2mg	0%
Potassium 6152.5mg	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: 45.0%

Protein: 25.0%

Carbs: 29.9%