Simple & Satisfying Hot Chicken Soup Recipe
This delicious and easy homemade chicken soup with egg noodles and veggies is made with simple ingredients and lots of love from scratch. Nothing will warm you through like a simple comforting bowl of tender chicken in fresh hot broth like this!
Equipment
Stock pot, slotted spoon, large bowl, medium bowl
Ingredients
- 1 pack Bone-in Chicken Thighs
- 1 pack Wide Egg Noodles - I used about half a pack
- 1 tbsp Olive oil
- 3 or 4 Bay Leaves
- 1 large Turnip - peeled, rough cut
- 2 medium Onions - one rough cut / one diced to add back in later on
- 2 medium Parsnips - peeled both rough cut
- 4 Carrots - 2 peeled and rough cut / 2 diagonally sliced to add back in later on
- 4 stalks Celery - 2 rough cut / 2 diagonally sliced to add back in later on
- 1 bunch Parsley - half trimmed and tossed in / the other half minced for garnish later on
- Coarse Salt + Ground Pepper - or 1 tsp whole peppercorns
- 6 cloves Fresh Garlic - 4 cloves Smashed tossed in / the remaining 2 minced to add back in later on
Instructions
- In a 6-quart stock pot, add 17 cups or about 4.25 quarts of water. Bring water to a boil and drizzle in a little olive oil. Toss in all your rough cut veggies (reserving the ones to be diced and added back in later on). Along with veggies, toss in pinches of salt, ground pepper (or whole peppercorns if using), garlic, plus some bay leaves and half the trimmed stems from your bunch of fresh parsley. Reserve the rest for later. Bring everything back up to a simmer.
- Next, add in your pack of bone-in chicken thighs. For this recipe I used a pack of 5. Bring everything back up to a simmer and reduce the heat a little, continuing to cook everything with a light running simmer, uncovered for 25 to 30 minutes or until the chicken thighs are cooked through. At this point, you may skim off any foam that appears at the top with a spoon, if desired.
- When chicken is cooked through, remove it from the stock pot and set aside, let cool. Continue to reduce the stock with the rough cut veggies in the pot for another 35 to 45 minutes (or longer if desired), simmering uncovered. At this point, you can pull your chicken off the bone and shred lightly or pull apart into long strips or bite size pieces and collect in a bowl. Finish off the stock by straining the stock into a large bowl removing overcooked veggies, parsley stems, peppercorns, etc. Set aside.
- Returning to the same stock pot, drizzle a little olive oil and add in fresh diced carrot, celery, and onion. Toss to combine and soften. Season with a little salt and pepper. Add in minced garlic and continue cooking through until onions sweat, and become fragrant and veggies soften. About 8 to 10 minutes.
- Next, add your strained soup stock back in letting everything come back up to a simmer letting the vegetables cook into the soup, about 10 or 15 more minutes. At this point, you can also add in the curly egg noodles. Cook for 10 to 15 more minutes or until noodles are soft and veggies are cooked through.
- Now add in your cooked, pulled chicken back into the pot, giving it a stir and letting it re-heat into the soup for another 5 minutes. Taste to adjust for seasoning, if needed. Mince the rest of your reserved parsley and add it back into the soup to finish. Serve hot, with a squeeze of fresh lemon juice over the top if desired.
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