Description
This Easy Chicken Noodle Soup is a comforting and hearty dish that’s perfect for any time of the year. Tender chicken, flavorful vegetables, and egg noodles in a savory broth make this soup a family favorite.
Ingredients
Units
Scale
Chicken:
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (Note 1)
- Salt and pepper
- 1 - 2 tbsp olive oil, separated
- 2 tsp dried thyme
- 2 tsp oregano
Soup:
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped (Note 2)
- 2 cups carrots, chopped (Note 2)
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
- Finely chopped parsley for garnish (optional)
Instructions
- Season the chicken: Generously season chicken with salt and pepper.
- Cook the chicken: Heat 1 tbsp oil in a Dutch oven or large pot over medium-high heat. Cook chicken until browned on both sides. Transfer to a plate.
- Sauté aromatics: In the same pot, sauté onion, garlic, thyme, and oregano. Add celery and carrots; cook briefly.
- Add liquid: Deglaze the pot with a splash of chicken broth. Return chicken to the pot with remaining broth and water. Simmer.
- Finish the soup: Remove chicken, add pasta to the pot, shred chicken, and return to the pot. Season and serve garnished with parsley.
Notes
- I use bone-in, skin-on thigh fillets for maximum flavor.
- Cut celery and carrots into larger pieces to prevent overcooking.
- Egg pasta in Australia is similar to fettuccine.
- Feel free to customize with additional vegetables.
- Separate noodles if storing leftovers to prevent them from becoming mushy.
Nutrition
- Serving Size: 659g
- Calories: 437 cal
- Sugar: 6.2g
- Sodium: 762mg
- Fat: 15.7g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4.6g
- Protein: 34.5g
- Cholesterol: 105mg
