Description
A quick and nourishing chicken noodle soup that is perfect for cozy winter nights, combining pantry staples with bright herbs for a comforting meal.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced thin
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 8 cups low-sodium chicken stock or broth
- 1 pound boneless, skinless chicken thighs (or breasts), trimmed and cut into bite-size pieces
- 6 ounces wide egg noodles (or your favorite short pasta)
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1/4 cup finely chopped fresh parsley or dill for finishing
- Optional: toasted seeds, grated Parmesan, or a drizzle of chili oil
Instructions
- Heat a large heavy pot over medium heat and add olive oil; when shimmering, add the onion and a pinch of salt, cooking until translucent (4-5 minutes).
- Add carrots and celery to the pot and cook for 3-4 minutes until they begin to soften; add garlic and cook for 30 seconds more.
- Stir in chicken pieces and 1/2 teaspoon salt, searing briefly for 2 minutes.
- Pour in chicken stock and add bay leaf, bringing to a gentle simmer and skimming any foam from the surface.
- Simmer uncovered for 10 minutes, then add egg noodles and simmer until al dente (usually 6-8 minutes).
- Remove from heat, stir in lemon juice and chopped parsley, adjusting seasoning before serving immediately.
Notes
For better textured leftovers, keep noodles separate when storing. Add fresh water or broth when reheating if it’s too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg