Description
This Chicken Noodle Soup with Vegetables represents the pinnacle of comfort food, offering a deeply savory broth and tender, nutrient-dense ingredients. The specific sautéing technique triggers the Maillard reaction, enhancing flavor, while the soup maintains nutrient density with a balance of fresh vegetables and herbs.
Ingredients
Scale
1.5 lbs Chicken Thighs (Bone-in, Skin-on)
2 Yellow Onions
4 Carrots
4 Celery Stalks
8 Cups High-Quality Chicken Stock
8 oz Wide Egg Noodles
Fresh Thyme
Fresh Rosemary
Fresh Flat-leaf Parsley
1 Tablespoon Fresh Lemon Juice
Instructions
- Sear the Protein: Heat a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down. Remove the chicken once the skin is golden brow
- Sauté the Mirepoix: Add onions, carrots, and celery to the chicken fat. Cook for 8-10 minutes
- Deglaze and Simmer: Pour in a splash of stock or white wine, then add the remaining stock. Return the chicken to the pot, bring to a boil, then reduce to a low simmer
- Extract and Shred: Simmer for 25-30 minutes until the chicken is cooked. Remove and shred the meat
- Cook the Noodles: Add egg noodles to the broth and cook according to package directions minus two minutes
- Final Seasoning: Stir shredded chicken back in, add fresh herbs and lemon juice, and adjust seasoning
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days. Cook noodles separately if storing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg