This Chicken Noodle Soup Recipe May Be The Best Ever (And 1 Million People Agree)
Chicken noodle soup is incredibly soothing in cold winter nights, and that’s exactly what your body needs when you are tired and sick. Well, this doesn’t apply to the store-bought product that’s packed with shady ingredients.
Homemade chicken soup is rich in vitamins and minerals. Eat a bowl of chicken soup every time you notice a cold sneaking around. Chicken noodle soup improves your immune response and provides a lot of health benefits. It’s a nice dish with amazing ingredients, and yes, it requires a minimum effort to make.
Please, avoid the cans of chicken soup in your grocery store. It’s easy to warm up the ready-made soup, but it contains too much salt and other toxic additives. Make your own soup, because that’s the only way to control the ingredients you eat.
The “Ultimate Chicken Noodle Soup” is an absolute hit these days, and millions of people have tried it. Sources told us it’s the third most viewed recipe on the site Taste of Home. In other words, it’s brilliant!
Chicken soups are always a nice idea, but this one is really special. For this recipe, you will need bone-in chicken thighs, garlic, onions, carrots and celery. Delicious, right? The thighs are cooked in the broth until juicy and tender, and you get maximum flavor.
You will need 15 minutes to get everything ready, and the cooking time will take about 45 minutes. This recipe gives you 10 servings, and it’s super easy!
Chicken noodle recipe
- 2-1/2 pounds bone-in chicken thighs
- 1-1/4 tsp. pepper, divided
- 1/2 tsp. salt
- 1 tbsp. canola oil
- 10 cups chicken broth
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 celery ribs, chopped
- 4 medium-sized carrots, chopped
- 2 bay leaves
- 1 tsp. minced fresh thyme or 1/4 teaspoon dried thyme
- 3 cups (about 8 ounces) egg noodles
- 1 tbsp. chopped fresh parsley
- 1 tbsp. lemon juice
First, pat dry your chicken using paper towels. Season with pepper and salt. Put the oil in your pot, and heat it up on medium-high temperature. Cook your chicken skin-side down for 3-4 minutes. Remove it from the pot, and save a couple of tablespoons of drippings.
Add in your onions, and cook for 4-5 mites. Stir in your garlic and cook it for a minute to remove the raw edge. Pour in the broth and bring it to a boil. Add your cooked chicken, celery, carrots, bay leaves and thyme. Bring the heat to a simmer, put the lid on and cook for 25-30 minutes.
After half an hour, remove your chicken from the pot, and add in your noodles. Cook for 20-22 minutes.
Remove any bones and undesired pieces from your meat, and add the shreds to your sup. Add some freshly chopped parsley and lemon juice. Take out the bay leaves, and check out the seasoning.
Safe some of the veggie scraps and chicken bones to make a base for your soups.
1-1/3 cups provides: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein