Description
A comforting and easy-to-make Chicken Noodle Soup that’s perfect for warming up on a chilly day. This hearty soup is filled with tender chicken, vegetables, and pasta in a flavorful broth.
Ingredients
Units
Scale
Chicken and Seasoning:
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper
- 1–2 tbsp olive oil, separated
- 2 tsp dried thyme
- 2 tsp oregano
Soup:
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta or pasta of choice
- Finely chopped parsley for garnish (optional)
Instructions
- Season chicken: Generously season chicken with salt and pepper.
- Cook chicken: Heat 1 tbsp oil in a dutch oven over medium-high heat. Brown chicken on both sides, then transfer to a plate.
- Cook vegetables: In the same pot, cook onion, garlic, thyme, and oregano. Add celery and carrots, then deglaze with a splash of broth.
- Simmer: Return chicken to the pot with remaining broth and water. Simmer until chicken is cooked.
- Add pasta: Remove chicken, shred, and return to pot. Add pasta and cook until tender.
- Season and serve: Adjust seasoning and serve hot, garnished with parsley.
Notes
- I use bone-in, skin-on thigh fillets for maximum flavor.
- Do not finely dice the vegetables to prevent overcooking.
- Egg pasta in Australia is similar to fettuccine in thickness.
- Feel free to customize with additional vegetables.
- Separate noodles from soup for leftovers to prevent mushiness.
Nutrition
- Serving Size: 659g
- Calories: 437 cal
- Sugar: 6.2g
- Sodium: 762mg
- Fat: 15.7g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42g
- Fiber: 4.6g
- Protein: 34.5g
- Cholesterol: 105mg
