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Hey there, soup lovers!
Feeling a little under the weather or just craving some comfort food? I’ve got something special for you!
Today, I’m sharing my go-to recipe for chicken thighs noodle soup.
It’s warm, hearty, and packed with flavor. Plus, it’s super easy to whip up!
Grab your favorite bowl, and let’s cook up some cozy goodness!
Ingredient Substitutions
Chicken thighs can be replaced with boneless, skinless chicken breast for a leaner option. Use the same amount and adjust cooking time slightly, as breast meat cooks faster than thighs. For a vegetarian version, substitute with firm tofu or chickpeas, adding them later in the cooking process.
Rotini pasta can be swapped with whole wheat pasta for added fiber, or zucchini noodles for a low-carb alternative. If using zucchini noodles, add them at the end of cooking to prevent overcooking. Gluten-free pasta is another option for those with celiac disease or gluten sensitivity.
Olive oil can be substituted with avocado oil or coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. For a lower-fat option, consider using a small amount of broth or water to sauté the vegetables instead of oil.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 40-50 g
Ingredients
- 4 chicken thighs (skinless; bone-in or boneless)
- 8 cups chicken stock (we opted for low sodium)
- 6 cups water
- 2 tablespoons olive oil (for cooking vegetables)
- 1 medium onion (chopped finely)
- 2 medium celery stalks (chopped finely)
- 2 carrots (cut into slices)
- 6 ounces rotini pasta
- 3 tablespoons fresh or frozen dill
- 1 teaspoon salt-free seasoning (like mrs. dash)
- 1 tablespoon sea salt (adjust to taste)
- 1 garlic clove (minced)
Step 1: Prepare the Broth and Cook the Chicken
In a large soup pot, combine 6 cups of water with 8 cups of chicken broth and 1 tablespoon of sea salt.
Bring the mixture to a boil.
Once boiling, add the chicken thighs and allow them to cook, partially covered, for 20 minutes.
While the chicken is boiling, skim off any foam that rises to the top to keep the broth clear.
Step 2: Sauté Vegetables
In a large skillet over medium/high heat, add 2 tablespoons of olive oil.
Sauté the onion and celery until softened.
Once done, transfer the sautéed vegetables to the soup pot with the boiling broth and chicken.
Step 3: Cook Pasta and Carrots
Add sliced carrots and pasta to the soup pot.
Continue cooking everything at a low boil for approximately 15 minutes, or until the pasta reaches your preferred level of tenderness.
Step 4: Shred the Chicken
While the pasta is cooking, carefully remove the chicken thighs from the pot.
Use either forks or your hands to shred the chicken, discarding any bones and fat.
Once shredded, return the chicken to the soup pot.
Step 5: Season and Finalize the Soup
Season the soup with 1 teaspoon of Mrs.
Dash (or your preferred seasoning) and add more salt to taste if needed.
Press in 1 garlic clove for added flavor, and stir in 3 tablespoons of dill.
Mix well, then remove the soup from the heat and serve hot.
Enjoy your hearty, homemade chicken noodle soup!
