Sauté the Base: In a large pot, heat the olive oil over medium-high heat. Add onions and leeks, cooking until soft, about 5 minutes.
Add Vegetables: Stir in the celery, carrots, and garlic, and cook for another 3 minutes.
Simmer: Add chicken broth, bay leaves, coriander, and thyme. Season with salt and pepper. Place the chicken thighs in the pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
Prepare Chicken: Remove the chicken from the broth, let cool slightly, then shred into bite-sized pieces.
Cook Noodles: Return the broth to a simmer, add shredded chicken and noodles, and cook for about half the recommended time on the noodle package to avoid overcooking.
Finish & Season: Remove from heat, stir in parsley and lemon juice, and adjust seasoning as needed.
Serving Suggestions:
Serve with a side of crusty bread for dipping.
Top with a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.
Cooking Tips:
Brown the chicken before adding it to the pot to enhance the flavor.
For a clearer soup, skim off any foam that forms on the surface during the simmering process.
Nutritional Benefits:
Rich in protein from chicken, supporting muscle repair and growth.
Contains vitamins A and C from carrots and celery, which are essential for immune function and skin health.
Dietary Information:
Can be made gluten-free by substituting regular noodles with gluten-free options.
Dairy-free and can be made suitable for paleo diets if noodles are replaced with vegetables like zucchini spirals.
Nutritional Facts (per serving):
Calories: 263
Protein: 12.4 g
Fat: 11.8 g
Carbohydrates: 27.4 g
Fiber: 3 g
Sodium: 735.3 mg
Storage Tips:
Refrigerate leftovers within two hours of cooking and consume within three days.
Freeze in airtight containers for up to three months, omitting the noodles if planning to freeze.
Why You’ll Love This Recipe:
It’s a hearty, nutritious meal that can be prepared with minimal effort.
The rich flavors and soothing broth make it a perfect dish for cold weather or when you’re feeling under the weather.
It’s versatile and can be adjusted to suit dietary needs and taste preferences.
A great way to use leftover chicken, making it economically and environmentally friendly.
Conclusion:
Homemade Chicken Noodle Soup is more than just a meal; it’s comfort in a bowl. With its rich flavors, nutritious ingredients, and easy preparation, it’s perfect for any day of the week. Whether you’re new to cooking or a seasoned pro, this recipe promises satisfaction and warmth with every spoonful. So, gather your ingredients and let’s bring this classic comfort food to your table!
Frequently Asked Questions:
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used but might not be as tender or flavorful as thighs.
What can I use instead of egg noodles?
You can use any pasta, rice, or even diced potatoes as a substitute.
How can I make the soup more flavorful?
Try roasting the vegetables before adding them to the pot, or add a splash of white wine for depth.
Is this soup freezer-friendly?
Yes, but freeze it without the noodles as they can become mushy when reheated.
What are the best herbs to use in chicken noodle soup?
Thyme, parsley, and bay leaves are classic, but rosemary and sage are also great options.
Can I make this in a slow cooker?
Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours.
How can I thicken chicken noodle soup?
Mix a little flour or cornstarch with water and stir it into the soup to thicken.
What can I add for a spicy kick?
A dash of cayenne pepper or some diced jalapeño will add some heat.
Can I use frozen vegetables in this soup?
Yes, frozen vegetables work well and can be added without thawing.
How can I reduce the sodium content?
Use low-sodium broth and limit the added salt, relying on herbs and lemon juice for flavor.
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