Description
A deeply nourishing and comforting soup featuring tender shredded chicken, fresh aromatic vegetables, and wide egg noodles. This recipe focuses on building a rich, flavorful broth by simmering the chicken directly with the vegetables and herbs, creating a perfect balance of textures that makes this traditional dish a timeless American staple suitable for any season.
Ingredients
3 lbs whole chicken, skin removed
12 oz wide egg noodles
3 medium carrots, sliced into rounds
3 stalks celery, finely diced
1 large yellow onion, chopped
8 cups low-sodium chicken stock
1 tbsp fresh thyme leaves
Olive oil for sautéing
Salt and black pepper to taste
Instructions
Rinse the chicken thoroughly under cold water.
In a large pot, sauté the chopped onion, carrots, and celery in a small amount of olive oil until softened.
Add the chicken pieces and stock to the pot, ensuring the liquid covers the meat.
Simmer for 40 minutes until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pot and shred the meat into bite-sized pieces using two forks.
Bring the broth back to a boil and add the egg noodles, cooking for 8 minutes.
Stir the shredded chicken back into the pot once the noodles are tender.
Season with salt, pepper, and fresh thyme, then serve hot.
Notes
Sear the vegetables first to unlock natural sugars for a deeper base flavor. Removing the chicken skin before cooking helps keep the broth clear and prevents excessive oiliness.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg