Ingredients:

• For the Soup:
  • 3 tablespoons butter, chicken fat, or olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped (optional)
  • Heaped tablespoon minced garlic (about 4 cloves)
  • 3 tablespoons all-purpose flour
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs (4 or 5 thighs)
  • 6 cups chicken stock or broth (low sodium or homemade)
  • 5 ounces egg noodles or pasta of choice
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 to 1/2 cup heavy cream
  • Pinch or two of crushed red chili peppers (optional, for heat)

Steps to Make Classic Chicken Soup with Egg Noodles:

1. Prepare the Vegetables: Begin by chopping the onion, carrots, celery (if using), and garlic. Having everything prepared and ready to go will make the cooking process much smoother.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the butter, chicken fat, or olive oil over medium heat. Once the fat is hot, add the chopped onion and sauté it for about 5 minutes until it becomes soft and translucent. Add the chopped carrots, celery (if using), and garlic. Continue to cook for another 3 minutes, stirring occasionally, until the vegetables start to soften and become fragrant.
3. Make the Roux: Sprinkle the flour over the sautéed vegetables, and stir well to combine. Cook the flour for 2-3 minutes to make a roux. This step helps thicken the soup and gives it a creamy texture. Stir constantly to avoid burning the flour.
4. Add the Liquids and Herbs: Gradually pour in the chicken stock or broth, stirring constantly to prevent lumps from forming. Add the bay leaves and thyme (either fresh or dried). Bring the soup to a simmer, making sure it’s well mixed. Let it cook for about 5 minutes to allow the flavors to meld together.
5. Cook the Chicken: Add the chicken thighs to the pot. Ensure they are fully submerged in the broth. Let the soup simmer gently for 15-20 minutes, or until the chicken is fully cooked and tender. You’ll know the chicken is done when it reaches an internal temperature of 165°F (75°C) and is easy to shred with a fork.
6. Shred the Chicken: Remove the cooked chicken thighs from the pot and set them aside to cool for a few minutes. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
7. Add the Noodles: While shredding the chicken, add the egg noodles (or pasta of your choice) to the pot and cook according to the package instructions, typically around 8-10 minutes, until the noodles are tender.
8. Add the Chicken Back In: Return the shredded chicken to the pot and stir it into the soup. Taste the soup and adjust the seasoning with salt, pepper, and crushed red chili peppers if desired.
9. Finish with Cream and Parsley: Stir in the heavy cream for a rich and creamy finish. Add the chopped parsley for a burst of freshness and color. Stir everything well and let it simmer for an additional 2-3 minutes.
10. Serve: Ladle the soup into bowls and serve hot. You can garnish it with extra parsley or a sprinkle of black pepper, if desired. This soup pairs wonderfully with crusty bread or a side salad for a complete meal.

Prep Time:
15 minutes

Cooking Time:
40 minutes

Total Time:
55 minutes

KCAL (Approximate per serving, based on 6 servings):
Calories: 380 kcal
Carbs: 40 g
Fat: 18 g
Protein: 20 g
Sugar: 5 g

Servings:
6 servings

Explanation of the Recipe and Why It’s Timeless:

This Classic Chicken Soup with Egg Noodles is a dish that never goes out of style. Whether you make it on a cold winter day or when you’re feeling a little under the weather, it’s guaranteed to bring comfort and nourishment. The key to this soup’s timelessness is its simple ingredients, which come together to create a hearty, flavorful meal that feels like a warm hug.

The chicken thighs, which are more flavorful and tender than breast meat, give the soup a richness that can’t be beat. They cook up tender and juicy, adding a deep, savory base to the broth. The vegetables, including carrots, celery, and onions, infuse the broth with natural sweetness and a subtle earthiness. The fresh thyme, bay leaves, and garlic round out the flavor profile, making each spoonful a comforting experience.

What truly elevates this dish is the inclusion of heavy cream at the end, which adds a silky texture and richness to the broth. The egg noodles (or pasta) provide a satisfying bite and soak up the savory broth beautifully. The fresh parsley adds a burst of brightness and a touch of color, making the soup visually appealing as well as delicious.

This recipe is also incredibly adaptable. Feel free to adjust the ingredients to suit your tastes, or use whatever vegetables you have on hand. You can add corn, peas, or even a squeeze of lemon for extra flavor. The soup is perfect for meal prepping and can be stored in the fridge or freezer for later use.

Nutrition Facts (Approximate per serving, based on 6 servings):

• Calories: 380 kcal
• Carbohydrates: 40 g
• Fat: 18 g
• Protein: 20 g
• Sugar: 5 g
• Fiber: 4 g
• Sodium: 900 mg

FAQs:

1. Can I use chicken breast instead of thighs?
   Yes, chicken breast can be used, but it may be slightly less juicy and flavorful than thighs. You can also add a bit more fat (like butter or olive oil) to compensate for the leaner meat.
2. Can I make this soup ahead of time?
   Yes, this soup actually tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the fridge for up to 3 days.
3. Can I freeze this soup?
   Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and heat on the stove.
4. Can I make this soup vegetarian?
   Yes! You can replace the chicken with a plant-based protein such as tofu or tempeh and use vegetable stock instead of chicken broth.

Tips for Making the Best Chicken Soup:

1. Use Homemade Stock:
   If possible, use homemade chicken stock for the best flavor. The depth of flavor in homemade broth will make your soup even more delicious.
2. Don’t Overcook the Noodles:
   Be sure to cook the noodles until just tender, as they will continue to soften as the soup sits. If you’re planning to have leftovers, you can cook the noodles separately and add them to the soup when you’re reheating it.
3. Control the Spice:
   If you like a little heat, add crushed red chili flakes to the soup. Start with a pinch and adjust to taste.

Storage Tips:

• Refrigeration:
  Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a bit of water or broth to loosen it up if the noodles have absorbed some of the liquid.
• Freezing:
  This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. To reheat, thaw in the fridge overnight and heat gently on the stove.

Conclusion:

This Classic Chicken Soup with Egg Noodles is a dish that will never go out of style. Its comforting warmth, hearty ingredients, and satisfying flavor make it a go-to recipe for almost any occasion. Whether you’re nurturing your family through the winter months or simply in the mood for something soothing and delicious, this soup will deliver every time. With its straightforward preparation and rich, satisfying taste, this timeless chicken soup recipe deserves a spot in your culinary repertoire.