Description
A comforting and hearty chicken noodle soup made with tender chicken thighs, fresh vegetables, and egg noodles. Perfect for cold days or feeling under the weather.
Ingredients
- 2 tablespoons butter
- 1 1/2 teaspoon salt divided
- 3 large carrots diced
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 2 tablespoons chopped fresh parsley
- 1 yellow onion diced
- 1 1/4 pounds boneless skinless chicken thighs
- 8 cups water
- 1 teaspoon oregano
- 3 celery stalks diced
- 1 teaspoon black pepper divided
- 3 ounces egg noodles or 2 cups
- 2 dried bay leaves
Instructions
- Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.
- Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
- Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles.
- Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes. Remove the soup from the heat and stir in the parsley and lemon juice.
Notes
To prevent soggy noodles for leftovers, cook pasta separately. You can substitute water with chicken broth for richer flavor.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 283
- Sugar: 3g
- Sodium: 746mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 124mg
Keywords: chicken noodle soup recipe, homemade chicken soup, easy soup recipe, comfort food, winter dinner