Description
This Ultimate Chicken Soup With Noodles And Vegetables is a comforting dish filled with rich flavors and nourishing ingredients. Perfect for chilly days, it combines tender chicken, vibrant vegetables, and hearty noodles for a satisfying meal.
Ingredients
Scale
- For the Soup:
- 1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
- 10 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 2 bay leaves
- Salt and black pepper to taste
- 1 teaspoon lemon juice (optional)
- For the Noodles:
- 8 ounces egg noodles (or pasta of choice)
- Water for cooking noodles
- Salt for boiling water
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic to the pot, stirring continuously for about 1 minute until it becomes aromatic. Be careful not to let it burn; burnt garlic can taste bitter!
- Introduce the chicken pieces to the pot, browning them on all sides for about 5-7 minutes. Look for a nice golden color on the skin, which will enhance the flavor of your broth.
- Pour in 10 cups of water, ensuring the chicken is fully submerged. Add 2 bay leaves, salt, and black pepper to taste, then bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Allow it to simmer gently for 30 minutes. You’ll know it's ready when the chicken is cooked through and tender, easily pulling away from the bone.
- After 30 minutes, carefully remove the chicken pieces from the pot and let them cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones.
- Return the shredded chicken to the pot, along with sliced carrots, celery, diced potatoes, and green beans. Simmer for an additional 10-15 minutes until the vegetables are tender but still vibrant.
- Stir in 1 cup of frozen peas, fresh thyme, and parsley. Allow to simmer for another 5 minutes. If desired, add 1 teaspoon of lemon juice for brightness before serving.
- While the soup finishes simmering, cook the egg noodles according to package instructions in a separate pot of salted boiling water. Drain and set aside.
- To serve, place a portion of cooked noodles in a bowl and ladle the hot chicken soup over them. Enjoy the comforting flavors and textures!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Be mindful when browning the chicken; cooking it too fast may prevent the skin from getting that desirable golden color and can leave the meat less flavorful. For equipment, a heavy-bottomed pot or Dutch oven is ideal.