Classic Chicken Soup
An easy American soup, Classic Chicken Soup takes about 1 hr and makes 4 servings. It is built around chicken thighs, carrots and celery. The cooking is mostly simmering. It is on the lighter side, at about 310 calories and 28 g of protein per serving.
- Total time
- 1 hr
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 600 gchicken thighs
- 3carrots
- 3 stalkscelery
- 1onion
- 200 gegg noodles
- 1½ lchicken broth
- 3 clovesgarlic
- 1 handfulfresh parsley
- 2bay leaves
- 1 tspsalt
Instructions
- Place chicken thighs in a large pot with chicken broth and bay leaves. Bring to a boil, then reduce heat and simmer for 25 minutes until the chicken is cooked through.
- Remove the chicken from the broth and set aside to cool slightly. Dice carrots, celery, and onion. Mince garlic.
- Add the diced vegetables and garlic to the broth. Simmer for 10 minutes until the vegetables begin to soften.
- Shred the cooked chicken thighs with two forks, discarding any bones. Add the shredded chicken and egg noodles to the soup. Cook for 8-10 minutes until the noodles are tender. Season with salt.
- Remove bay leaves and stir in chopped fresh parsley. Ladle into bowls and serve hot.
Cook’s notes
Cook the noodles separately if you plan to have leftovers, since they soak up the broth and go soft. Bone-in thighs give a richer broth than boneless. The soup without noodles freezes for up to 3 months.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 28 g
- Fat
- 10 g
- Carbs
- 26 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- In cookbook: Chicken Every Way
