By Emily Dooley
Chicken Noodle Soup
7 steps
Prep:5minCook:35min
Updated at: Thu, 17 Aug 2023 12:07:58 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Nutrition per serving
Calories1936.7 kcal (97%)
Total Fat49 g (70%)
Carbs201.7 g (78%)
Sugars45.3 g (50%)
Protein162.1 g (324%)
Sodium3335 mg (167%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
Pot
onion1
carrots2
Step 2
Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
Pot
minced garlic
bay leaves2
Step 3
Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
chicken stock8 cups
Step 4
Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
Pot
skinless boneless chicken thighs1 pound
Step 5
If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
Step 6
Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
Pot
egg noodles5 ounces
Step 7
While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Knife
parsley1 cup
Notes
418 liked
24 disliked
Delicious
Easy
Go-to
Makes leftovers
One-dish
It was actually pretty easy. I was worried the chicken wouldn't cook right. It was very good.
1 Likes