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hearty chicken noodle soup

Hearty Chicken Noodle Soup

Hearty and flavorful chicken noodle soup.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, lunch, soup, supper
Cuisine American
Servings 12
Calories 267 kcal

Equipment

  • 1 large dutch oven or stock pot
  • 1 chef's knife
  • 1 Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 4 lbs chicken bone in, skin on chicken breasts and/or thighs is preferred, but boneless skinless chicken breast can be used to keep fat and calories down.
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3-4 stalks of celery roughly sliced
  • 3-4 large carrots roughly sliced
  • 8 cups reduced sodium chicken broth
  • 3 sprigs fresh thyme or 1 teaspoon dried + more to taste
  • 1 sprig fresh rosemary or 1 teaspoon dried + more to taste
  • 4 fresh sage leaves or 1 teaspoon dried ground sage + more to taste
  • 1 teaspoon ground white pepper
  • 2 teaspoons salt + more to taste
  • 2 teaspoons coarse ground black pepper + more to taste
  • 2 teaspoons lemon juice
  • 2 cups rotini pasta or egg noodles

Instructions
 

  • Heat a large dutch oven or stock pot over medium high heat with the olive oil
  • While your stock pot or dutch oven is heating, pat the chicken dry with a paper towel and sprinkle with ½ of the salt and pepper.
  • Place the seasoned chicken, skin side down in the hot pan and allow to cook until the skins are golden brown and the fat has started to render, wait at about 3 minutes before checking on your chicken, continue to brown the chicken on all sides then remove from the pan and set aside
  • In the same pot and still over medium high heat, add the prepared celery, onions, carrot, and remaining salt, black pepper and white pepper; cook until the onions are translucent, approximately 2 minutes, stirring frequently to loosen the brown bits on the bottom of the pot from cooking the chicken.
  • Reduce the heat to medium low and add the chicken along with the rosemary, sage, and thyme over the veggies; cover and cook for approximately 10 minutes until the chicken is cooked through, watch your heat to ensure the bottom of the pot does not burn
  • Remove the chicken and set aside to cool.
  • Turn the heat back up to medium high, add the chicken broth and bring to a simmer. Use a wooden spoon to get any new brown bits off the bottom of the pan. Taste the broth for seasoning, adding salt and/or pepper if needed
  • Once the chicken has cooled enough to be handled, remove the chicken from the bone and shred or cut into bite sized chunks; add the chicken pot, followed by the lemon juice and simmer for 30-40 minutes. Simmer longer if time allows.
  • If you’re ready to serve the soup, bring to a boil and add the noodles, cook according to package instructions and serve.
  • If you’re not ready to serve, refrigerate or freeze the soup before adding noodles. When ready to serve, bring to a boil and add the pasta and cook to package instructions.

Nutrition

Calories: 267kcalCarbohydrates: 11gProtein: 37gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 105mgSodium: 623mgPotassium: 777mgFiber: 1gSugar: 1gVitamin A: 2619IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Keyword chicken noodle soup, chicken soup, homemade soup, soup recipe
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