Description
A simple and comforting chicken soup, perfect for cold weather and sick days, packed with flavor and nutritious ingredients.
Ingredients
Scale
- 3–4 lb bone-in chicken (whole or 8 bone-in thighs)
- 10 cups cold water or low-sodium chicken stock
- 1 large onion (quartered)
- 3 carrots (cut into 1-inch pieces)
- 2 celery stalks
- 3 smashed garlic cloves
- 1 tsp whole peppercorns
- 2 bay leaves
- A handful of fresh thyme or parsley stems
- 2 cups egg noodles or 1½ cups rice
Instructions
- In a 6–8 quart Dutch oven, add chicken and cover with cold water or stock.
- Add onion, carrots, celery, garlic, peppercorns, bay leaves, and herbs.
- Bring to a gentle simmer over medium-high heat, then reduce heat to maintain a temperature of 185–200°F.
- Simmer for 50–75 minutes until the chicken reaches 165°F at the thickest part.
- Remove chicken, shred the meat, and discard bones and bay leaves.
- Season the broth to taste, then add noodles or rice and simmer until tender (about 8–12 minutes for noodles).
Notes
For deeper flavor, roast bones and vegetables at 425°F for 20 minutes before simmering. Serve with a sprinkle of parsley and a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg