Description
This comforting chicken soup recipe is a warm and hearty meal perfect for any season. Made with tender bone-in chicken, fresh vegetables, and savory herbs, it delivers pure comfort food bliss. The soup features a flavorful broth with the option of adding egg noodles for extra texture. Easy to prepare and perfect for family dinners or when you need a soothing bowl of homemade goodness.
Ingredients
Scale
Chicken and Broth
- 1 1/2 lbs bone-in chicken thighs or breasts
- 8 cups chicken broth (low sodium preferred)
Vegetables and Herbs
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 cup egg noodles or pasta (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften, releasing their flavors.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add Broth and Chicken: Pour in the chicken broth and add the bone-in chicken, bay leaf, thyme, salt, and black pepper. Increase the heat and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for 30 to 35 minutes, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the pot carefully. Discard the bones and skin, then shred the meat into bite-sized pieces.
- Cook Noodles (Optional): If using egg noodles or pasta, add them to the simmering soup and cook according to the package instructions until tender.
- Combine and Season: Return the shredded chicken to the pot. Stir well to combine all the ingredients, then taste and adjust seasoning with more salt and pepper if needed.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor before serving.
Notes
- Use low sodium chicken broth to control the salt content of the soup.
- Bone-in chicken adds more flavor compared to boneless, but you can substitute if preferred.
- For a thicker soup, remove some broth and blend with cooked vegetables, then stir back in.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make it gluten-free, omit the noodles or use gluten-free pasta.
