American · Dinner
Chicken Noodle Soup
A comforting American soup of poached chicken thigh shredded into a golden broth built from onion, carrot, and celery, then finished with egg noodles, fresh parsley, and dill. Seasoned with thyme, bay, and black pepper, the clear stock-based bowl carries tender vegetables and soft noodles throughout.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
508Calories
48.8gProtein
21.3gFat
30.9gCarbs
7gSugar
3gFiber
1893mgSodium
228mgChol
5gSat Fat
672mgPotassium
89mgCalcium
2.2mgIron
1.1mcgVitamin B12
8.3mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Trim and cut the chicken thigh into pieces, then dice the onion, slice the carrot and celery, mince the garlic, and chop the parsley and dill.
2
Sweat
Heat the olive oil in a pot over medium and add onion, carrot, and celery; cook 5 minutes until the onion turns translucent and softens.
3
Simmer
Stir in garlic and thyme for 1 minute, then pour in chicken stock, add bay leaf and chicken, and simmer low 15 minutes until cooked through.
4
Boil
Lift out and shred the chicken with two forks, return it, add egg noodles, and cook over medium 7 minutes until the noodles are tender.
5
Plate
Remove the bay leaf, stir in parsley, dill, black pepper, and salt, then ladle the soup into a warmed bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 2 tbsp30ml olive oil
- 1 cup150g onion
- 1 cup130g carrot
- 2/3 cup90g celery
- 2 clove2 clove garlic
- 6 cups1440ml chicken stock
- 5 oz140g egg noodles
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh dill
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
