Description
This classic chicken noodle soup is rich in flavor, featuring succulent chicken thighs, vibrant carrots, and crunchy celery. The egg noodles soak up all the delicious chicken broth, making each spoonful a delight. Infused with fresh herbs, this soup is both nourishing and satisfying.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 16 oz. egg noodles
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken thighs to the pot, followed by the chicken broth, thyme, parsley, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is cooked through.
- Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken back to the soup.
- Stir in the egg noodles and cook according to package instructions until tender, about 7-10 minutes.
- Taste and adjust the seasoning with salt if needed. Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 10
- Carbohydrates: 35
- Protein: 25