Description
A rich and hearty chicken noodle soup made from scratch, perfect for chilly days.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the whole chicken, browning it on all sides for about 5-7 minutes.
- Remove the chicken and add the onions, carrots, and celery. Cook for 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, adding thyme, parsley, salt, and pepper. Bring it to a boil.
- Return the chicken to the pot, reduce to a simmer, cover, and cook for about 30 minutes.
- Carefully remove the chicken again, let it cool slightly, then shred the meat.
- Return the shredded chicken to the pot and add egg noodles. Cook for an additional 10 minutes.
- Check seasoning and adjust with more salt and pepper if necessary.
Notes
Best eaten fresh the same day. Reheat on the stove with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg