Description
Homemade Chicken Noodle Soup is easy to make and the ultimate comfort food full of immune boosting properties. Healthy, satisfying and comes together in less than an hour!
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 leek, cleaned and sliced in half moons
- 2 ribs of celery, chopped
- 2 carrots, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons ground coriander
- 2 teaspoons dried thyme (or 2 tablespoons of fresh thyme)
- 2 pounds bone-in chicken thighs (see notes)
- 8 cups chicken broth, low sodium
- 2 teaspoons salt (this will depend greatly on the broth you use-adjust to taste)
- 1/2 teaspoon black pepper
- 4 ounces of egg noodles, uncooked
- 1/4 cup fresh parsley, chopped
- 2–3 tablespoons lemon juice or acv more to taste
Instructions
- In a large stock pot saute onions and leeks over medium-high heat for 5 minutes.
- Add celery, carrots and garlic saute another 3 minutes or so.
- Add chicken broth, bay leaves, coriander, and thyme. Taste the broth, season with more salt, and pepper if needed, keeping in mind that the chicken is going to add richness and the lemon will give a balance at the end. Add in the whole pieces of chicken (see notes for using bone-less or pre-cooked). Bring to a boil and turn down to a simmer for 30 minutes.
- Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite-size pieces.
- Turn up the heat and once the soup is simmering, add the chicken back into the pot. Next, add the egg noodles to the soup. Cook them for half of the time recommended on the noodle package. Turn off the heat, the noodles will continue to soften in the soup. Cooking less keeps them from getting mushy and falling apart.
- Add parsley, lemon juice and adjust salt and pepper to taste. (See notes for additional flavorings.)
Notes
Bone-in chicken thighs– Skins on or off either way! Skins have wonderful collagen but make the soup a little more oily) Thighs create a richer more flavorful broth and chicken thighs become tender and soft as they cook, breasts tend to stay firm in the soup. That said, you can use boneless, skinless chicken breasts or thighs-totally up to you! Or use up left-over cooked chicken.
Tip: To add even more flavor- sear and brown the chicken skin before adding to the soup. You can do this in a separate skillet at the same time, or do this isn the soup pot first, then set aside.
For bone-less chicken or pre-cooked chicken, simmer 15 minutes rather than 30 minutes.
Additional Flavorings: To add depth to the soup, or you feel the soup need a little oomph you can include ingredients like a splash of fish sauce, a teaspoon of dijon mustard or a teaspoon of white miso paste.
Gluten-free options: Use GF noodle, rice noodles or swap the noodles for potatoes (added in with the chicken). Rice or quinoa works too.
To make ahead or freeze: Leave the noodles out and allow the soup to cool completely before transferring it to airtight containers. Reheat and cook noodles in the broth just before serving.
To reheat leftovers with noodles already in the soup add a little chicken broth or water to the soup as the noodles will have soaked up the broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 263
- Sugar: 9.5 g
- Sodium: 735.3 mg
- Fat: 11.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 27.4 g
- Fiber: 3 g
- Protein: 12.4 g
- Cholesterol: 21.7 mg