Description
This Homemade Chicken Noodle Soup features a rich umami profile from bone-in chicken, optimized texture, and nutrient density packed with vitamins and minerals.
Ingredients
Scale
2 lbs Bone-in Chicken Thighs
1 large Yellow Onion, diced
3 medium Carrots, sliced
3 stalks Celery Stalks, sliced
4 cloves Fresh Garlic, minced
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
8 oz Egg Noodles
8 cups Chicken Bone Broth
1 tbsp Lemon Juice
Instructions
- Sear the Chicken: Heat a Dutch oven over medium-high heat and sear bone-in chicken thighs until golden brow
- Sauté the Aromatics: Remove chicken and sauté onions, carrots, and celery until onions are translucent
- Deglaze and Simmer: Add garlic and cook for 60 seconds, then pour in chicken broth and scrape the bottom of the pot. Return chicken and add thyme and rosemary
- Gentle Extraction: Simmer the soup at 180°F-190°F for 25-30 minutes until chicken reaches 165°F
- Shred and Boil: Remove chicken to shred and add egg noodles to the broth, cooking according to package directions
- Final Balance: Return shredded chicken to pot, mix in lemon juice and adjust seasoning with salt and pepper
Notes
For best results, avoid boiling the soup to keep the broth clear.
If storing leftovers, keep noodles separate to prevent them from becoming soggy.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg