Classic Golden Chicken & Egg Noodle Soup
Method
Build the Base: Heat olive oil in a large stockpot over medium heat; sauté onion, carrots, and celery for 6 minutes until softened.
Simmer Poultry: Add minced garlic and cook for 1 minute, then pour in stock and add chicken thighs; bring to a boil, cover, and simmer gently for 25 minutes.
Shred & Noodles: Remove cooked chicken, shred using two forks, and return to the pot alongside wholewheat egg noodles; simmer for 8 minutes until noodles are tender.
Season & Serve: Stir through chopped fresh parsley, adjust salt and pepper to taste, and ladle warm into deep serving bowls.
Cooking Hack: Searing chicken thighs for 2 minutes per side before simmering releases rich rendered fats into the stock base, creating a deep golden hue without needing added oils or artificial stock powders.
Nutrition Facts
Per serving
