Let me introduce you to a soul-warming classic that’s perfect for any time of year: the Chicken Vegetable Noodle Soup. This hearty dish brings the comforting richness of chicken, the wholesome goodness of vegetables, and the delightful texture of egg noodles together in one pot. It’s like receiving a warm hug from your kitchen!
Why You’ll Love This Recipe
- Comfort Food Bliss: Each spoonful is a blend of cozy flavors that warms both body and soul.
- Fresh Ingredients: With a medley of carrots, celery, and onions, it’s like a garden in a bowl.
- Versatile Delight: Easy to adapt to whatever is in your fridge, making it perfect for those random veggie bits.
Ingredients You’ll Need
The beauty of this Chicken Vegetable Noodle Soup lies in its simplicity. Every ingredient plays its part to create a symphony of flavors, textures, and vibrant colors in your bowl.
- Bone-in, skin-on chicken thighs: Provides a rich, flavorful base for the broth.
- Egg noodles: Thick and hearty, these soak up the broth beautifully.
- Celery and carrots: Add a delightful crunch and a touch of sweetness to offset the savory broth.
Variations
Don’t hesitate to make this Chicken Vegetable Noodle Soup your own. It’s versatile enough to embrace changes to suit your dietary needs or taste preferences!
- Spicy Kick: Add a dash of red pepper flakes for those who enjoy a little heat.
- Low-carb Option: Substitute noodles with zucchini spirals to reduce carbs without sacrificing flavor.
How to Make Chicken Vegetable Noodle Soup
Step 1: Brown the Chicken
Season your chicken thighs well with salt and pepper, then cook them skin side down in a bit of olive oil until golden. This caramelizes the skin, sealing in juices and adding depth to your broth.
Step 2: Sauté the Aromatics
Reduce the heat and sauté onion and garlic with thyme and oregano in the rendered chicken fat. This creates a fragrant base that enriches the overall soup flavor.
Step 3: Build the Soup
Add chopped celery and carrots, letting them soften before returning the chicken to the pot. Pour in chicken broth and water, then simmer until the chicken is tender and ready to shred.
Pro Tips for Making Chicken Vegetable Noodle Soup
- Chicken Selection: Using bone-in, skin-on thighs yields richer flavors and a more robust broth.
- Noodle Timing: To prevent mushiness, add the noodles towards the end of cooking.
- Savory Alternatives: Use homemade chicken stock if available for an even deeper flavor.
- Veggie Boost: Feel free to throw in a handful of kale or spinach for added nutrition and color.
How to Serve Chicken Vegetable Noodle Soup
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and a burst of freshness that lightens and brightens the dish beautifully.
Side Dishes
A crusty baguette or a slice of buttery garlic bread pairs perfectly, making every bowl of Chicken Vegetable Noodle Soup even more satisfying.
Creative Ways to Present
Serve in rustic bowls, topped with a twirl of noodles and a scatter of vibrant veggies, to make your meal look like a cozy eatery delight.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the integrity of the ingredients.
Freezing
Before freezing, separate the noodles from the soup to prevent them from becoming overly soft. Store both in airtight containers for up to 3 months.
Reheating
Reheat your Chicken Vegetable Noodle Soup on the stove over medium heat, stirring gently, until hot. Add in the noodles at the last moment.
FAQs
-
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a leaner option, but bone-in thighs deliver a heartier taste.
-
Can I make this soup gluten-free?
Yes, simply substitute egg noodles with your favorite gluten-free pasta.
-
How do I prevent my noodles from soaking up the broth overnight?
Store them separately from the broth, then combine them when you’re ready to eat.
-
What can I add for extra flavor?
A splash of lemon juice or a dash of Parmesan cheese can elevate the soup’s flavor.
Final Thoughts
I hope you venture into your kitchen and try this delightful Chicken Vegetable Noodle Soup. It’s a comforting dish that’s sure to become a staple in your culinary repertoire. Enjoy every nourishing bite!
Print
Easy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting chicken noodle soup made with tender bone-in chicken thighs, fresh vegetables, and satisfying pasta, perfect for a cozy meal that is easy to prepare on the stovetop.
Ingredients
Chicken and Seasoning
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp oregano
Liquid and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
For Garnish
- Finely chopped parsley (optional)
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance flavor.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, skin side down, and cook until browned, about 1.5 to 2 minutes. Turn and cook the other side for 2 minutes. Remove the chicken and set aside.
- Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If necessary, add 1 tablespoon of olive oil. Add the diced onion, crushed garlic, thyme, and oregano. Cook for 2 minutes, then add chopped celery and carrots, cooking for another 3 minutes.
- Deglaze and Simmer: Splash in a bit of chicken broth, scraping the bottom of the pot to loosen browned bits. Return the chicken to the pot along with any juices. Pour in the remaining chicken broth and water. Bring to a simmer over medium heat, cover with a lid, and cook for 30 minutes or until chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the pot and place on a plate. Discard the skin and shred the meat into chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes.
- Combine and Serve: Return the shredded chicken to the pot, season with salt and pepper as needed. Serve hot, garnished with chopped parsley if desired.
Notes
- Using bone-in, skin-on chicken thighs provides maximum flavor infusion into the broth. You can substitute with skinless thighs or chicken breasts, reducing cooking time accordingly.
- Chop the vegetables roughly; do not mince them to prevent overcooking.
- You may use different pasta shapes; adjust cook time to avoid over-softening.
- Feel free to add other vegetables or herbs for variation.
- To prevent soggy noodles when storing leftovers, keep the noodles separate and add to bowls when reheating.
Nutrition
- Serving Size: 659g
- Calories: 437 kcal
- Sugar: 6.2g
- Sodium: 762mg
- Fat: 15.7g
- Saturated Fat: 3g
- Unsaturated Fat: 12.7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4.6g
- Protein: 34.5g
- Cholesterol: 105mg
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