Million Dollar Chicken Noodle Soup

Name: Million Dollar Chicken Noodle Soup (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Bone-in Chicken Thighs; 2 tbsp Olive Oil; 1 Yellow Onion-diced; 2 Carrots-diced; 2 Celery Stalks-diced; 1 cup Shiitake Mushrooms-sliced; 8 cups Chicken Broth; 2 Bay Leaves; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1 tsp Salt; 1 Garlic-minced; 8 oz Wide Egg Noodles; 3 tbsp Fresh Parsley-chopped; 1 tbsp Lemon Juice

⏱1h 45m

👥6

🔥400 cal

Medium

🍽️American

A richer, more flavorful chicken noodle soup with a deeper broth and added vegetables.

1.5 lbs Bone-in Chicken Thighs

2 tbsp Olive Oil

1 Yellow Onion-diced

2 Carrots-diced

2 Celery Stalks-diced

See all 15 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥400 cal

Medium

🍽️American

A richer, more flavorful chicken noodle soup with a deeper broth and added vegetables.

#Soup #Chicken #Comfort Food #Vegetables

Instructions

In a large pot or Dutch oven, add the Chicken and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken and set aside.
In the same pot, heat Olive Oil over medium heat. Add Yellow Onion, Carrots, and Celery Stalks and cook until softened, about 5-7 minutes. Add Garlic and Shiitake Mushrooms and cook for another 3 minutes.
Add Chicken Broth, Bay Leaves, Dried Thyme, Black Pepper, and Salt to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Wide Egg Noodles to the pot and cook according to package directions.
Stir in the shredded chicken and heat through. Remove Bay Leaves before serving.
Stir in Lemon Juice and garnish with Fresh Parsley before serving.

Ingredients

1.5 lbs 680 g Bone-in Chicken Thighs
2 tbsp 30 mL Olive Oil
1 1 Yellow Onion-diced
2 2 Carrots-diced
2 2 Celery Stalks-diced
1 cup 237 mL Shiitake Mushrooms-sliced
8 cups 1.9 L Chicken Broth
2 2 Bay Leaves
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Black Pepper
1 tsp 5 mL Salt
1 1 Garlic-minced
8 oz 227 g Wide Egg Noodles
3 tbsp 45 mL Fresh Parsley-chopped
1 tbsp 15 mL Lemon Juice

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

In a large pot or Dutch oven, add the Chicken and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken and set aside.
In the same pot, heat Olive Oil over medium heat. Add Yellow Onion, Carrots, and Celery Stalks and cook until softened, about 5-7 minutes. Add Garlic and Shiitake Mushrooms and cook for another 3 minutes.
Add Chicken Broth, Bay Leaves, Dried Thyme, Black Pepper, and Salt to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add Wide Egg Noodles to the pot and cook according to package directions.
Stir in the shredded chicken and heat through. Remove Bay Leaves before serving.
Stir in Lemon Juice and garnish with Fresh Parsley before serving.

Nutrition per serving

Calories 400

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Million Dollar Chicken Noodle Soup

Million Dollar Chicken Noodle Soup

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