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–+ servings

Hearty Healthy Chicken Soup with Garden Vegetables and Egg Noodles

A nourishing and healthy chicken soup loaded with tender chicken, colorful vegetables, and comforting noodles in a flavorful broth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Soups
Cuisine: American
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds bone-in skinless chicken thighs or drumsticks about 680g; trimmed of extra fat
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, peeled and diced
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds
  • 3 celery stalks, thinly sliced
  • 3 garlic cloves, finely minced
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • 1 dried bay leaf
  • 1 cup wide egg noodles or small pasta
  • 1 tablespoon California extra-virgin olive oil
  • to taste Kosher salt and freshly cracked black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until they begin to soften, about 5 to 7 minutes.
  2. Stir in the garlic, dried thyme, and dried parsley, and cook for 1 minute until the mixture smells fragrant.
  3. Add the chicken pieces, chicken broth, water, bay leaf, salt, and pepper. Increase the heat to medium-high and bring the liquid to a boil.
  4. Reduce the heat to low, cover the pot, and let the soup simmer gently for 35 to 40 minutes, until the chicken is cooked through and tender.
  5. Remove the chicken pieces and bay leaf from the pot. Discard the bay leaf. Use two forks to shred the chicken, discarding the bones, then return the shredded meat to the pot.
  6. If using noodles, add them to the simmering soup and cook according to the package directions until just tender, about 6 to 8 minutes.
  7. Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley.
  8. Ladle the soup into warm bowls and serve hot.

Nutrition

Calories: 260kcalCarbohydrates: 21gProtein: 22gFat: 9gSaturated Fat: 2gCholesterol: 75mgSodium: 760mgFiber: 2gSugar: 4g

Notes

Use any small pasta shape or gluten-free noodles if you prefer, or substitute cooked rice for the noodles.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
To prep ahead, cook the soup without the noodles and add them fresh when reheating so they don't turn mushy.
For a lighter broth, chill the finished soup and lift off the solidified fat before reheating.
A squeeze of fresh Meyer lemon just before serving adds a bright, California-inspired finish.
Keep the chicken skin on during simmering for extra flavor, then remove the skin before shredding to cut back on fat.
Always taste before serving, as saltiness of chicken broth varies by brand.

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