Easy Chicken Noodle Soup from Scratch

This healthy Chicken Soup from Scratch tastes like it simmered all day but comes together in under an hour thanks to a few easy techniques!

The secret is to use bone-in chicken thighs (remove the skin), which cook more quickly than a whole chicken, while still enriching the soup broth.

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a large pot, cook diced onion, carrot and celery in olive oil until softened. Add chopped garlic and thyme, and cook 30 seconds longer.

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Remove the skin from bone-in chicken thighs, then nestle them into the pot.

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Pour in chicken broth and water, and add a bay leaf. Bring the chicken soup to a simmer.

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Simmer the soup until the chicken is tender, 15-20 minutes, then shred the chicken.

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Scrape the shredded chicken back into the pot, add the noodles, and cook until tender. Finish the soup with chopped parsley and fresh lemon juice.

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Serve the homemade chicken noodle soup with buttered bread if you'd like!

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