Homemade Chicken Noodle Soup
Ingredients
The base
-
2
tablespoon
butter or olive oil
-
1
medium
yellow onion
-
2
teaspoon
minced garlic
-
1
cup
celery stalk, sliced
-
1
leaf
bay leaf
-
2
teaspoon
minced thyme
-
1
teaspoon
Italian seasoning
-
1
teaspoon
white or black pepper
-
½
teaspoon
paprika
The chicken
-
4-5
pieces
chicken thighs, bone-in
-
1-2
teaspoon
chicken bouillon (optional)
The vegetables
The broth
The noodles
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion, garlic, celery, and bay leaf for 2-3 minutes until onions are wilted.
- Add chicken thighs and chicken bouillon, cooking for 1-2 minutes.
- Add carrots and broth to cover the chicken, then add salt.
- Bring to a boil, reduce heat, and simmer for 20 minutes or until chicken is cooked through.
- Transfer chicken to a plate, shred the meat, and discard the bones.
- Return shredded chicken to the soup along with the noodles and add water to cover the noodles.
- Cover and cook for 6-8 minutes, stirring occasionally.
- Adjust seasoning and serve warm.
Nutrition Facts (estimated)
Servings
2-4
Calories
311
Total fat
9g
Total carbohydrates
44g
Total protein
14g
Sodium
225mg
Cholesterol
50mg
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