Description
A timeless, nourishing comfort food featuring tender shredded chicken, aromatic mirepoix, and wide egg noodles in a rich, flavorful golden broth. This reliable staple is perfect for chilly days or recovery, relying on high-quality ingredients and a layered simmering process to deliver a savory, deep complexity that outperforms any store-bought version.
Ingredients
3 lbs bone-in skinless chicken thighs
3 large carrots, sliced into quarter-inch rounds
3 stalks celery, diced finely
1 medium yellow onion, diced
4 cloves garlic, minced
8 oz wide egg noodles
8 cups low-sodium chicken stock
1 tsp fresh thyme
2 tbsp olive oil
Instructions
Heat olive oil in a heavy-bottomed stockpot over medium-high heat.
Sear chicken pieces on all sides until golden brown then remove and set aside.
Sauté onions, carrots, and celery in the remaining fat until soft.
Stir in minced garlic and cook for 60 seconds until fragrant.
Pour chicken stock into the pot, scraping the bottom to release the browned bits.
Return the chicken to the pot with the fresh thyme and simmer on low heat for 45 minutes.
Remove chicken and shred into bite-sized pieces once cooled slightly.
Cook the egg noodles separately according to package instructions.
Add shredded chicken back into the simmering broth before serving.
Combine broth and noodles in bowls just before eating to maintain texture.
Notes
Cook noodles separately to prevent them from soaking up too much broth and becoming mushy. Store soup and noodles in separate airtight containers in the refrigerator for up to 3 days. Dried thyme can be used as a substitute if fresh is unavailable.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg