Description
Comforting chicken soup emerges as a classic remedy for chilly days, blending hearty vegetables and tender chicken in a nourishing broth. Warm spoonfuls promise healing and satisfaction, inviting you to savor each delicious bite of homemade goodness.
Ingredients
Scale
Protein:
- 1 whole chicken (3–4 pounds) or 4-6 bone-in, skin-on chicken thighs or breasts
Vegetables:
- 1 large onion, peeled and quartered
- 3–4 large carrots, peeled and cut into chunks
- 3–4 celery stalks, cut into chunks
- 4–5 garlic cloves, peeled and smashed
- 1–2 potatoes, peeled and cubed
- 1 handful green beans, chopped
Herbs and Seasonings:
- 2–3 bay leaves
- 1 handful fresh parsley
- 1 handful fresh thyme
- 1 teaspoon whole black peppercorns
- 1–2 teaspoons salt
Liquid:
- 8–10 cups cold water or low-sodium chicken broth
Instructions
- Warm olive oil in a spacious pot over medium heat, creating a fragrant base for the soup.
- Introduce chopped onion, carrots, and celery, gently sautéing until vegetables become translucent and tender, releasing their aromatic essence.
- Incorporate minced garlic, stirring briefly to activate its robust flavor without burning.
- Stream chicken broth into the pot, elevating the temperature until the liquid reaches a vigorous boil.
- Immerse chicken pieces, bay leaf, thyme, and season with salt and pepper, infusing the broth with layered seasonings.
- Reduce heat to a gentle simmer, allowing the chicken to cook thoroughly for approximately 15-20 minutes, ensuring complete internal doneness.
- Extract chicken from the broth, carefully shred the meat using two forks, then reintegrate the tender pieces back into the simmering liquid.
- For added texture, introduce egg noodles and cook for 6-8 minutes until they reach perfect al dente consistency.
- Taste and fine-tune seasonings, creating a harmonious flavor profile, then ladle the steaming soup into bowls and serve immediately.
Notes
- Customize the soup’s thickness by adjusting broth quantity, creating a lighter or heartier consistency based on personal preference.
- Boost nutritional value by adding extra vegetables like spinach, kale, or zucchini during the last few minutes of cooking.
- For a gluten-free version, replace egg noodles with rice, quinoa, or spiralized vegetable noodles to maintain the soup’s satisfying texture.
- Make the soup more flavorful by using homemade chicken stock instead of store-bought, which provides deeper, richer taste and more nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg