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!
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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.
1
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Remove the skin from bone-in chicken thighs, then nestle them into the pot.
2
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Pour in chicken broth and water, and add a bay leaf. Bring the chicken soup to a simmer.
3
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Simmer the soup until the chicken is tender, 15-20 minutes, then shred the chicken.
4
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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.
5
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Serve the homemade chicken noodle soup with buttered bread if you'd like!
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