Description
This Chicken Vegetable Soup is warm, comforting, and nutrient-dense. Using a whole chicken and fresh vegetables, it creates a rich, flavorful broth packed with protein, vitamins, and collagen. It’s perfect for meal prep, sick days, or a cozy dinner.
Ingredients
1 whole chicken (3–4 lbs), giblets removed
2 tbsp olive oil
1 large yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
2 bay leaves
1 tsp dried thyme or 3 sprigs fresh
1 tsp black pepper
2 tsp salt (plus more to taste)
8 cups water or chicken stock
1 cup egg noodles
¼ cup fresh parsley, chopped
Instructions
1. Pat chicken dry. Heat olive oil in large stockpot over medium-high heat. Sear chicken 4-5 minutes per side until golden brown.
2. Remove chicken. Add onion, carrots, celery. Sauté 5-7 minutes until softened. Add garlic 1 more minute.
3. Return chicken to pot. Add water/stock, bay leaves, thyme, pepper, salt. Bring to boil, then reduce heat to low and simmer 1 hour.
4. Remove chicken, shred meat, discard skin and bones.
5. Return shredded chicken to pot. Add egg noodles and simmer 10 minutes until cooked.
6. Stir in fresh parsley before serving.
Notes
Cool completely before storing. Refrigerate in airtight container up to 4 days; freeze up to 3 months. For leftovers, cook noodles separately to avoid mush. Swap noodles for low-carb options like zucchini or cauliflower. Use chicken thighs or leftover rotisserie chicken if desired. Add extra veggies like spinach, kale, or potatoes.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg