Chicken noodle soup

Name: Chicken noodle soup
Total time: 60 min
Yield: 6
Ingredients: 700 g Bone-in chicken thighs; 2 pcs Carrots; 2 pcs Celery sticks; 1 pcs Onion; 2 clove Garlic; 2 l Chicken stock; 200 g Egg noodles; 1 pcs Bay leaf; 1 bunch Parsley; 1 tbsp Olive oil; Salt

By Maxim
60 min
Easy

Main

Calories: ≈ 290 kcal
Protein: ≈ 23 g
Fat: ≈ 10 g
Carbs: ≈ 27 g

A gentle homemade soup for cold days: chicken simmered with vegetables, shredded, and finished with egg noodles.

Ingredients

6 servings

Bone-in chicken thighs700 g
Carrots2 pcs
Celery sticks2 pcs
Onion1 pcs
Garlic2 clove
Chicken stock2 l
Egg noodles200 g
Bay leaf1 pcs
Parsley1 bunch
Olive oil1 tbsp
Saltto taste

Steps

1
Heat the oil in a large pot and soften the chopped onion, carrots and celery for 8 minutes. Add the garlic for the last minute.
2
Add the chicken thighs (700 g), the stock (2 l) and the bay leaf. Bring to the boil, then simmer gently for 30 minutes.
3
Lift out the chicken, remove the skin and bones and shred the meat with two forks.
4
Return the meat to the pot, add the noodles (200 g) and cook for 6–8 minutes, until tender.
5
Season with salt, stir in chopped parsley and serve.