Hearty Chicken Noodle Soup
With the cooler weather, I am in the mood to make comforting soups! Make this hearty chicken noodle soup on your next cool Fall evening.
- 2 tsp olive oil
- 1/2 white onion, sliced (approximately 1 cup)
- 2 cloves garlic, crushed
- 1 cup sliced carrots (approximately 1 small bunch)
- 1 cup sliced celery (approximately 4 stalks)
- 6 cups low sodium chicken broth
- 4 chicken thighs, bone-in skin on (approximately 1 lb)
- 1 tsp fresh thyme leaves
- Optional: 1 parmesan rind
- 1 cup frozen or fresh corn kernels (approximately 1–2 cobs, kernels removed and cobs saved)
- 2 tbsp fresh parsley, chopped plus more for serving
- 2 cups egg noodles
- Salt and pepper, to taste
- Heat a large Dutch oven or pot on medium-high heat. Add the olive oil, onion, and garlic. Cook until the onions start to soften, approximately 2 minutes.
- Add the carrots and celery and cook until celery starts to soften, approximately 3 minutes.
- Add the chicken broth, chicken, and thyme to the pot and turn the heat to high. Optional: add the parmesan rind and bare corn cobs at this stage. Bring to a boil and then reduce to a simmer and cover for 20 to 30 minutes, stirring occasionally, until the chicken is cooked through.
- Once chicken is cooked through, remove it from the soup with tongs and place onto a plate. Also remove the corn cobs and parmesan rind if they were added to the stock.
- Add the corn kernels, parsley and egg noodles to the pot and continue to simmer on low, uncovered. Remove the skin from the chicken breasts and shred the meat off of the bone. Add the shredded meat back to the pot once you have finished shredding it. Cook until the chicken is heated through and the egg noodles are soft, approximately 3 to 5 minutes.