My Chicken Soup

iamwinfred

This is the kind of soup that feels like a hug in a bowl, and it comes together in one pot with very little cleanup. It is also endlessly flexible, so you can swap in whatever vegetables or noodles you have on hand. Made completely from scratch with simple, real ingredients, it is a tried and true remedy for cold and flu season.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Soup

Cuisine American

Servings

Calories 320 kcal

Equipment

Large Dutch oven or stockpot Heavy bottomed pot for even heating
Sharp chef's knife
Sturdy cutting board
Measuring cups and spoons
Kitchen shears For shredding the chicken quickly
Ladle For serving
Two forks For shredding (if no kitchen shears)

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
3 medium carrots peeled and sliced
3 celery stalks sliced
4 garlic cloves minced
2 pounds bone-in, skin-on chicken thighs or a mix of thighs and breasts
8 cups chicken broth good quality
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley or a small handful fresh, chopped
1 teaspoon kosher salt plus more to taste
0.5 teaspoon black pepper
6 ounces wide egg noodles
1 tablespoon fresh lemon juice optional, for brightness
fresh parsley chopped, for garnish
fresh dill chopped, for garnish

Instructions

Dice onion, slice carrots and celery, and mince garlic. Pat chicken dry and season lightly with salt and pepper.
Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened. Add garlic and cook until fragrant, about 30-60 seconds.
Nestle chicken thighs into the pot. Pour in chicken broth, add bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 35-40 minutes until chicken is tender. Skim off any foam or excess fat.
Remove chicken and let cool slightly. Discard skin and bones, then shred meat into bite-sized pieces using two forks or kitchen shears.
Discard bay leaves. Return broth to a gentle boil and add egg noodles. Cook according to package instructions, about 7-9 minutes, until tender.
Return shredded chicken to the pot. Stir in lemon juice if using. Taste and adjust seasoning with salt and pepper as needed. Warm through for a few minutes.
Ladle hot soup into bowls, ensuring each gets chicken, noodles, and vegetables. Garnish with fresh parsley or dill. Serve immediately.

Notes

Use bone-in, skin-on chicken for the richest broth, then discard the skin before shredding.
Keep the simmer gentle, as a hard boil can make the chicken tough.
Cook the noodles separately if you plan to freeze leftovers, then add them fresh when reheating.
Skim the fat and foam for a cleaner, clearer broth.
Add the lemon juice right before serving so it stays bright instead of turning bitter.
Taste and season again right before serving, since flavors mellow as the soup simmers.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the soup without the noodles for up to 3 months, then cook fresh noodles when reheating.
Reheat gently on the stovetop over medium-low heat, adding extra broth if needed.
Swap egg noodles for cooked rice, wild rice, or gluten-free pasta to vary the recipe.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 24gProtein: 28gFat: 11gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 65mgSodium: 780mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 80IUVitamin C: 8mgCalcium: 4mgIron: 10mg

Keyword chicken soup, cold remedy, comfort food, noodle soup, one pot meal