Stewed Chicken Noodle Soup
Stewed Chicken Noodle Soup is the ultimate comfort dish, perfect for any occasion. With tender chicken simmered in a savory broth, vibrant vegetables, and hearty egg noodles, this soup wraps you in warmth and satisfaction with every spoonful. It’s an ideal meal for chilly evenings or busy weeknights, quick to prepare while delivering flavors that please the whole family.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 oz egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté onions, carrots, and celery for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute. Add seasoned chicken thighs and sear them until golden brown (about 6 minutes per side).
- Pour in the chicken broth and add thyme and bay leaf. Bring to a simmer.
- Cover and let stew on low heat for about 30 minutes until the chicken is fork-tender.
- Remove the chicken, shred it using two forks, and return it to the pot along with egg noodles.
- Simmer for another 10 minutes or until noodles are cooked through but not mushy. Adjust seasoning if necessary before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Feel free to customize by adding leftover veggies like peas or corn for extra nutrition. For a spicy kick, incorporate diced jalapeños or red pepper flakes. If you prefer a creamier texture, stir in heavy cream towards the end of cooking.