Mama's Chicken Soup

Warm, comforting, and brimming with homestyle goodness, Mama’s Chicken Soup is the ultimate remedy for chilly evenings or when you’re craving a bowl full of nostalgia. This hearty soup features tender, shredded chicken thighs, a medley of fresh vegetables like carrots, celery, and onions, and aromatic herbs such as thyme and parsley, all simmered together in a rich, savory broth. Egg noodles add the perfect touch of comfort, while a splash of optional lemon juice brightens every bite. Ready in just an hour, this easy-to-follow recipe is a heartwarming classic that serves six and is sure to become a family favorite. Ideal for weeknight dinners or soothing sick days, Mama’s Chicken Soup is a must-try for anyone seeking a delicious, nourishing meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

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

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Add the chicken thighs to the pot and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes until the vegetables are slightly softened.

Step 4

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

Step 5

Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits.

Step 6

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

Step 7

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

Step 8

Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the soup.

Step 9

Add the egg noodles to the pot and cook for 7-8 minutes, or until the noodles are tender.

Step 10

Taste the soup and adjust the seasoning as needed. Optionally, stir in lemon juice for a bright, fresh flavor.

Step 11

Serve hot, garnished with fresh parsley. Enjoy!

Nutrition Facts

Serving size	(3131.5g)

Amount per serving	% Daily Value*
Calories	1822.9

Total Fat 83.6g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 468.8mg	0%
Sodium 4030.8mg	0%
Total Carbohydrate 129.0g	0%
Dietary Fiber 14.2g	0%
Total Sugars 21.4g
Protein 135.9g	0%

Vitamin D 20.3IU	0%
Calcium 316.7mg	0%
Iron 12.0mg	0%
Potassium 2662.0mg	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: 41.5%

Protein: 30.0%

Carbs: 28.5%