Imagine a bowl of pure comfort that wraps you in warmth and nostalgia – this isn't just any chicken noodle soup, it's a magical remix that will transport you straight to grandma's kitchen! Packed with tender shredded chicken, perfectly cooked egg noodles, and a medley of fresh vegetables, this recipe is about to become your new go-to comfort meal that promises to heal, satisfy, and delight your taste buds in just 45 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken thighs, shredded
- 4 cups chicken broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Prepare the chicken by placing the chicken thighs in a large pot and covering them with water. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until the chicken is fully cooked and tender.
- Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces, discarding any skin or bones.
- In the same pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add sliced carrots and celery to the pot. Sauté the vegetables together for an additional 2-3 minutes, allowing them to soften slightly and release their aromatics.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to a simmer and let the vegetables cook for about 5-7 minutes until they are tender but still have a slight crunch.
- Add the shredded chicken back into the pot and stir to combine with the vegetables and broth.
- Pour in the egg noodles and cook for 6-8 minutes or until the noodles are al dente and have absorbed some of the broth's flavor.
- Season the soup with salt and pepper to taste. Stir well to ensure even distribution of seasonings.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Ladle the hot soup into serving bowls, ensuring each serving has a good mix of chicken, noodles, and vegetables.
Tips
- Choose bone-in chicken thighs for maximum flavor and tenderness. The extra fat content makes the broth richer and more delicious.
- Don't rush the chicken cooking process – a gentle simmer ensures the meat stays moist and tender.
- For extra depth of flavor, consider adding a bay leaf or a sprig of fresh thyme while simmering the broth.
- If you prefer a clearer broth, skim off any foam that forms during the initial chicken cooking stage.
- Use fresh vegetables for the best taste and nutritional value. Dice them uniformly for even cooking.
- Be careful not to overcook the egg noodles – they should be al dente and will continue to soften in the hot broth.
- For a meal prep friendly version, you can store this soup in the refrigerator for 3-4 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 22g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 85mg
