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overhead view of a dutch oven pot filled with chicken noodle soup
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Chicken Noodle Soup

Chicken noodle soup is the perfect food for this season: comforting, warm, and scientifically proven to bust a cold!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 290kcal
Author: Eden Westbrook

Ingredients

  • 4 chicken thighs bone in and skin on
  • OR
  • Meat from a rotisserie chicken
  • Kosher salt and pepper
  • 2 teaspoon granulated garlic
  • 2 tablespoon olive oil
  • 1 medium yellow onion small dice
  • 2 medium carrots peeled and chopped small
  • 2 celery ribs small chop
  • 3 garlic cloves minced
  • ½ teaspoon turmeric
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • 1 bay leaf
  • 8 ounces dried egg noodles
  • 2 quarts chicken stock
  • 2 cups water
  • Half of a lemon
  • Salt and freshly cracked black pepper to taste
  • ¼ cup fresh parsley chopped

Instructions

  • Preheat the oven to 375 degrees F.
  • Place chicken thighs in a small baking dish and season all parts of the thighs well with salt, pepper, and granulated garlic and leave skin side up.
  • Place in the oven and roast for 45 minutes, until the skin is golden brown. Remove from the oven. When the chicken is cool enough to touch, remove the meat from the bones and discard the bones and skin. Shred the chicken with a fork, then set aside. *If using leftover or rotisserie chicken, just shred the meat and set aside.
  • Heat olive oil in a large dutch oven over medium heat. Add the onion, carrots, and celery and saute for about 5 minutes, until the onions are translucent and starting to brown a little. Add garlic and saute for one minute to ensure garlic doesn't burn. Add turmeric, thyme, bay leaf, and poultry seasoning to the pot then pour in stock and water. Add shredded chicken. Stir well and bring to a lively simmer for 15-20 minutes, or until veggies are tender. Taste and season with salt and pepper.
  • While soup is simmering, in a separate pot bring water to a boil. Boil egg noodles according to package instructions. This ensures no excess noodles are sitting in the soup getting soggy.
  • To serve, once soup is ready, place a serving of drained noodles in a bowl, and add chicken soup over the noodles. Squeeze in a bit of lemon juice and sprinkle with chopped parsley. Serve immediately.

Nutrition

Calories: 290kcal