Description
A rich and comforting homemade chicken noodle soup made in a cast-iron Dutch oven for maximum flavor development.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 8 cups chicken broth
- 8 oz egg noodles
- 2 large carrots, diced
- 3 stalks celery, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Fresh thyme and rosemary
- 2 bay leaves
- 1/2 lemon, juiced
- Salt and pepper to taste
Instructions
- Sauté carrots, celery, and onion in butter and oil in the Dutch oven.
- Add garlic and sear the chicken thighs until browned on the outside.
- Pour in broth and herbs; simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Add egg noodles and cook until al dente.
- Finish with fresh lemon juice and parsley before serving.
Notes
High in protein, hydrating, rich in vitamins from mirepoix, and incredibly soothing for cold and flu symptoms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 kcal