Marry Me Chicken Soup
A comforting and flavorful chicken soup perfect for a cozy night in. Easy to make and packed with delicious ingredients.
Equipment
- Large Stockpot
- Cutting Board
- Chef's Knife
Ingredients
Main Ingredients
- 1 Whole Roasting Chicken (3-4 lbs) or 8 Bone-in, Skin-on Chicken Thighs
- 12 cups Chicken Broth (low sodium)
- 2 large Carrots peeled and chopped
- 2 large Celery Stalks chopped
- 1 large Onion chopped
- 2 Garlic Cloves minced
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Black Pepper
- 1 Bay Leaf
- 1 cup Egg Noodles
- 1 cup Fresh Parsley chopped, for garnish
- To taste Salt
Instructions
Instructions
- If using a whole chicken, place it in a large stockpot and cover with cold water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until cooked through and easily shreds. If using chicken thighs, skip to step 3.
- Remove chicken from pot and let cool. Once cool enough to handle, shred the chicken, discarding skin and bones. Set aside.
- In the same pot, add carrots, celery, and onion. Cook over medium heat for 5-7 minutes, until softened. Add garlic and cook for 1 minute more until fragrant.
- Add chicken broth, thyme, rosemary, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in egg noodles and shredded chicken. Simmer for 8-10 minutes, or until noodles are cooked through.
- Remove bay leaf. Season with salt to taste. Ladle into bowls and garnish with fresh parsley.
Notes
For a richer flavor, use bone-in chicken thighs. You can also add other vegetables like potatoes or green beans. Leftovers can be stored in the refrigerator for up to 3 days.