Hearty Chicken Noodle Soup
Hearty Chicken Noodle Soup
Ingredients
For the Soup Base
- 3 carrots, peeled and chopped into bite-sized pieces
- 1/2 bunch celery, washed and chopped into bite-sized pieces
- 1/2 large white onion, peeled and diced
- 1 1/2 tablespoons olive oil
- 4 chicken thighs
- 1/2 garlic bulb, cloves separated, crushed, and minced
- 4 cups low-sodium chicken broth
- 4 cups water
- 2 1/2 tablespoons chicken bouillon powder, (e.g., Lee Kim Lee brand)
- 1/4 container spaghetti, broken into smaller pieces
- 2 tablespoons fresh parsley, chopped, as needed
- 1 teaspoon lemon juice, or white vinegar, optional, to taste
Instructions
- 1
Prepare the vegetables: Peel the carrots and chop them into bite-sized pieces. Wash the celery and chop it into bite-sized pieces. Peel and dice the large white onion. Separate the cloves from the garlic bulb, crush each clove with the side of a knife, then mince them. Set aside equal portions of chopped carrots, celery, and onion.
⏱️ 15 min
- 2
Sear the chicken: Place an 8-quart stockpot on the stove over high heat. Add 1 1/2 tablespoons of olive oil to the pot. Add the 4 chicken thighs to the pot and sear for 3-4 minutes per side until lightly browned.
⏱️ 10 min
- 3
Combine ingredients and bring to a boil: Add the chopped onion, carrots, and celery to the pot with the chicken. Add the minced garlic. Pour in 4 cups of low-sodium chicken broth. Add 4 cups of water, or enough to ensure the chicken and vegetables are mostly submerged. Cover the pot and bring the mixture to a rolling boil. This will take approximately 20-30 minutes.
⏱️ 30 min
- 4
Simmer and season: Once the soup comes to a boil, lower the heat to medium to maintain a gentle simmer. Add 2 1/2 tablespoons of chicken bouillon powder. Let the soup simmer for approximately 45 minutes after it has come to a boil.
⏱️ 45 min
- 5
Prepare the chicken: After 20 minutes of simmering, carefully remove the chicken thighs from the pot. De-skin the chicken thighs (optional, discard or save for another use). De-bone the chicken. Shred the chicken meat into smaller pieces. Return the shredded chicken meat to the pot.
⏱️ 10 min
- 6
Add pasta and finish: In the last 10 minutes of cooking, add the broken spaghetti pieces to the soup. Cook until the pasta is al dente. In the last few minutes, stir in the chopped fresh parsley. Taste and adjust seasoning as needed. Optionally, add 1 teaspoon of lemon juice or white vinegar to brighten the flavors.
⏱️ 10 min
- 7
Serve the chicken noodle soup hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Noodle Soup
For the Soup Base
- 3 carrots, peeled and chopped into bite-sized pieces
- 1/2 bunch celery, washed and chopped into bite-sized pieces
- 1/2 large white onion, peeled and diced
- 1 1/2 tablespoons olive oil
- 4 chicken thighs
- 1/2 garlic bulb, cloves separated, crushed, and minced
- 4 cups low-sodium chicken broth
- 4 cups water
- 2 1/2 tablespoons chicken bouillon powder, (e.g., Lee Kim Lee brand)
- 1/4 container spaghetti, broken into smaller pieces
- 2 tablespoons fresh parsley, chopped, as needed
- 1 teaspoon lemon juice, or white vinegar, optional, to taste
Instructions
- 1
Prepare the vegetables: Peel the carrots and chop them into bite-sized pieces. Wash the celery and chop it into bite-sized pieces. Peel and dice the large white onion. Separate the cloves from the garlic bulb, crush each clove with the side of a knife, then mince them. Set aside equal portions of chopped carrots, celery, and onion.
⏱️ 15 min - 2
Sear the chicken: Place an 8-quart stockpot on the stove over high heat. Add 1 1/2 tablespoons of olive oil to the pot. Add the 4 chicken thighs to the pot and sear for 3-4 minutes per side until lightly browned.
⏱️ 10 min - 3
Combine ingredients and bring to a boil: Add the chopped onion, carrots, and celery to the pot with the chicken. Add the minced garlic. Pour in 4 cups of low-sodium chicken broth. Add 4 cups of water, or enough to ensure the chicken and vegetables are mostly submerged. Cover the pot and bring the mixture to a rolling boil. This will take approximately 20-30 minutes.
⏱️ 30 min - 4
Simmer and season: Once the soup comes to a boil, lower the heat to medium to maintain a gentle simmer. Add 2 1/2 tablespoons of chicken bouillon powder. Let the soup simmer for approximately 45 minutes after it has come to a boil.
⏱️ 45 min - 5
Prepare the chicken: After 20 minutes of simmering, carefully remove the chicken thighs from the pot. De-skin the chicken thighs (optional, discard or save for another use). De-bone the chicken. Shred the chicken meat into smaller pieces. Return the shredded chicken meat to the pot.
⏱️ 10 min - 6
Add pasta and finish: In the last 10 minutes of cooking, add the broken spaghetti pieces to the soup. Cook until the pasta is al dente. In the last few minutes, stir in the chopped fresh parsley. Taste and adjust seasoning as needed. Optionally, add 1 teaspoon of lemon juice or white vinegar to brighten the flavors.
⏱️ 10 min - 7
Serve the chicken noodle soup hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage.
⏱️ 5 min