Homemade Chicken Noodle Soup
This homemade chicken noodle soup is rich, delicious, and totally comforting.
Equipment
- large stock pot
Ingredients
- 2 TBSPs butter
- 1 lb bone in chicken thighs
- 3 stalks celery diced
- 2 medium carrots peeled and sliced
- ½ a yellow onion diced
- ½ tablespoon dried thyme
- ½ tablespoon dried basil
- 2 cloves garlic minced
- 2 bay leaves
- ½ to 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups chicken stock
- 12 ounces frozen egg noodles see note
Instructions
- In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
- Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
- Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes.
- Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions).
- When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!
Notes
This soup can absolutely be made with dry egg noodles or just regular pasta. Just bring your soup to a low boil, throw in the dry noodles, and cook for the length of time indicated on the package.
Nutrition
Serving: 1bowlCalories: 557kcalCarbohydrates: 57gProtein: 28gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 173mgSodium: 584mgPotassium: 447mgFiber: 2gSugar: 8gVitamin A: 3550IUVitamin C: 3.3mgCalcium: 40mgIron: 3.8mg
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