This homemade chicken soup with noodles is easy to make, absolutely delicious and healthy!
Homemade Chicken Soup With Noodles
Chicken soup has got to be one of the very best homecooked meals that pretty much anyone can make. You can’t do much wrong with soup right? You put all the ingredients in a cooking pot, boil them and you’re done! You have dinner and lunch for the next 2-3 days.
Since I was a child I love making my chicken soup from scratch! From making that broth, to adjusting the salt and spices – I love the process and the result! And this chicken soup has been tested by me and my family many many times. It is my go-to favorite chicken soup recipe.
Homemade Chicken Soup Ingredients
- Bone-In Chicken Thighs. I love the flavor and chicken thighs are much easier and faster to cook through and de-bone than an entire chicken
- Noodles. I used thin noodles, something like vermicelli noodles will be great here. Break them apart and put them in the soup in the last minutes of cooking.
- Onion and Carrot. A very classic soup duo. My preference is to chop these very thinly.
- Garlic, celery, bell pepper, and spices. You can also add different seasonings if you’d like to make the soup spicier. I kept it very simple with black pepper only.
- Yogurt and egg yolk. I know it sounds weird, but this combination turns the soup from clear into a thicker one without using cream or flour. It’s pretty magical and you’ll wait until the end to mix these two together and to add them to the soup. You don’t want them to cook. For a dairy-free version – instead of yogurt, you can also use 1/2 Tbsp of apple cider vinegar with the egg yolk. The result will be very similar.
- Salt. Last but not least, you’ll need to add what will seem like quite a bit of salt – but understand that we’re working from scratch here. There are only natural ingredients in the soup and to make the flavors pop, you’ll simply have to add salt.
This recipe doesn’t make a lot, but if there’s 1-2 of you at home – you can have this soup for the next few days. Keep it in an airtight container in the fridge.
- Use thin noodles and make sure to adjust the cooking time according to the instructions on the package. Meaning, if your noodles cook in 2 minutes, add them when the soup is almost done and cook for additional 2 minutes. If the noodles cook in 10 minutes, add them at the same time as the vegetables or 10 minutes before you take the soup off the stove. You don’t want mushy noodles in the soup.
- Fill a bowl with cold water to cool off the cooked chicken thighs before removing the bones. This will speed up the process and save your fingers from getting burned.
- Once the soup is cooked, you’ll make the egg yolk and yogurt mixture. This is to slightly thicken the soup and to add some color to the broth. As I mentioned you can also use apple cider vinegar instead of the yogurt. It’s important to mix the yogurt and the egg yolk well. It’s also very important when adding the ladle of soup to stir really good to get a smooth texture.
And this is the complete recipe!
- 4 bone-in chicken thighs
- 1 Tbsp olive oil
- 1/2 of a medium-sized onion, thinly chopped
- 1 garlic clove, minced
- 1/2 small carrot, thinly chopped
- 1 Tbsp bell pepper, thinly chopped
- 1 Tbsp celery, thinly chopped
- 2 Tbsp thin noodles (break them)
- 5-6 cups water
- 2 Tbsp fresh parsley, chopped
- black pepper
- 1/2 tsp salt + to taste
- 1 egg yolk
- 1 Tbsp yogurt or 1 tsp vinegar
- Boil the chicken thighs at medium-high in enough water to cover and add salt. Once the water is boiling, you can reduce the heat to medium. During that time you can prepare the rest of the ingredients by chopping the vegetables and herbs.
- Once the chicken thighs are fully cooked (should take around 20 minutes) - take them out of the water, cool off in some cold water and start taking the meat off the bones, shredding it with your hands into bite-sized pieces.
- Meanwhile, while the chicken thighs are cooling off - add the onions, garlic, carrot, bell pepper and celery to the broth that you just made from the chicken thighs.
- Once you've removed the bones and "shredded" the chicken by hand - put it back into the boiling soup and boil for an additional 10 minutes. Add some salt if necessary.
- Break the noodles in smaller pieces and add them to the soup. You can use vermicelli noodles or other thin noodles of choice. Boil for 2-3 more minutes.* Again add salt if necessary - if the soup seems bland - the flavors will pop once you have enough salt in it.
- Turn the heat off and leave the soup on the stove. In a heatproof bowl mix the yogurt with the egg yolk until combined**. Take 1/2 ladle of the soup and pour it into the yolk-yogurt mixture. Stir that mixture well with a fork or a spoon. Add another 1/2 ladle and stir well again. Now, put this mixture back into the cooking pot, give the soup a stir - the color and consistency will change and it's done!
- Serve immediately or let the soup cool off and keep in the fridge for 3-5 days.
*Make sure the noodles you use either cook this fast, or add them to your soup earlier - follow instructions on the package
**You can also use a 1/2 tbsp of apple cider vinegar instead of the yogurt. Simply stir the vinegar and egg yolk together until combined. Then continue as described in step 6.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 273Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 170mgSodium 480mgCarbohydrates 3gFiber 1gSugar 1gProtein 26g