Description
A comforting and flavorful Italian-inspired chicken noodle soup, packed with tender chicken, aromatic vegetables, and savory herbs. Perfect for a chilly day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 to 2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well for flavor)
- 1 large yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles (wide or medium)
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: Pinch of red pepper flakes for a touch of heat
Instructions
- 1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and sear on all sides until golden brown. Remove chicken and set aside.
- 2. Add chopped onion, sliced carrots, and sliced celery to the pot. Cook until softened, about 7-10 minutes.
- 3. Stir in minced garlic and cook for 1 minute until fragrant.
- 4. Return chicken to the pot. Add chicken broth, water, oregano, basil, thyme, bay leaf, salt, pepper, and optional red pepper flakes. Bring to a boil, then reduce heat, cover, and simmer for at least 45 minutes, or until chicken is cooked through and tender.
- 5. Remove chicken from the pot. Set aside to cool slightly. Discard bay leaf. Skim excess fat if desired.
- 6. Shred or dice the cooled chicken, discarding skin and bones.
- 7. Bring soup back to a simmer. Add egg noodles and cook according to package directions until al dente.
- 8. Return shredded chicken to the pot. Stir and heat through for 2-3 minutes. Taste and adjust seasoning.
- 9. Ladle soup into bowls and garnish with fresh chopped parsley.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or water if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (depending on chicken cut and noodle amount)
- Sugar: Approx. 5-8g
- Sodium: Approx. 700-1000mg (depending on broth sodium content)
- Fat: Approx. 10-20g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 25-35g