Parent & Kid-Friendly Recipes: Chicken Noodle Soup
A childhood staple and the ultimate comfort food, Chicken Noodle Soup is enjoyed by even the pickiest of eaters. They may not even mind the vegetables! Perfect for cold winter dinners or when your little one is feeling under the weather, this soup never fails to put a smile on anyone’s face.
With this homemade Chicken Noodle Soup recipe, no more canned soup with high sodium and ingredients you can’t pronounce. You’ll know exactly what you’re feeding your family, and just how good it is for them! Packed with protein and veggies, your kiddos will be too distracted by the delicious flavors to realize it's good for them; it's a win-win!
Makes: 10 servings | Prep Time: 20 minutes | Cook Time: 1 hour
- 2 ½ lbs bone-in chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp canola oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 10 cups chicken broth
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1 tsp minced fresh thyme (or ¼ tsp dried thyme)
- 3 cups uncooked egg noodles (~8 oz)
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp lemon juice
- Pat dry the chicken with a paper towel and sprinkle with salt and pepper.
- In a stockpot over medium-high heat, heat the canola oil. Skin side down, add chicken in batches and cook until golden brown, about 3-4 minutes. Remove chicken from pan and discard the skin. Reserve 2 Tbsp of drippings, and discard the rest.
- Add onions to drippings and cook over medium-high heat until tender, about 4-5 minutes. Add garlic and cook for another minute. Add broth and stir to loosen browned bits from the pan. Bring to a boil and return chicken to the pan. Add celery, carrots, bay leaves, and thyme. Reduce the heat and simmer, covered, until the chicken is tender, about 25-30 minutes.
- Move chicken to a plate and remove the soup from heat. Add noodles and let stand, covered, until noodles are tender, about 20-22 minutes.
- Once chicken is cooked, remove meat from the bones and shred into bite sized pieces. Discard the bones and return the meat to the soup.
- Remove the bay leaves and stir in parsley and lemon juice. Season with salt and pepper to taste, and enjoy!
- Save your chicken bones to make your own homemade chicken broth for your next soup!
- To kick up the flavor, add a tablespoon of chicken bouillon to turn up the chicken-ey-ness