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It doesn’t even have to be a cold day to enjoy a big ole bowl of this delicious, warming chicken noodle soup. It does help, though. This soup hit the spot, starting with an absolutely divine-tasting broth. Tender, flavorful chicken and a surprise… chickpeas… round out a big bowl of happiness. This is not that stuff you get in a can. Not even the expensive canned soup can hold a candle to this bowl of tasty goodness. And that’s why I keep making it. It’s a household favorite of ours.
So Much Better Than Canned
I’m a big fan of this chicken noodle soup. It was easy to make, but best of all, it was great. I’m a big fan of chicken thighs, preferring them over white meat. The thighs make for the perfectly tasty broth. You wouldn’t get that with breast meat, that’s for sure.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my southwestern turkey soup.
Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion 1/2″ slices
- 4 ribs celery 1/2″ dice
- 3 carrots 1/2″ dice
- kosher salt
- 2 cloves garlic minced
- 2 teaspoons dried red pepper flake
- 1 teaspoon dried thyme
- 3 pounds bone-in chicken thighs remove skin and excess fat
- water as needed
- 2 bay leaves
- 1 lemon halved
- 1 teaspoon cinnamon
- 1 pinch ground nutmeg
- ground black pepper
- 2 cups orecchiette pasta
- 15 ounces chickpeas
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat oil in a large Dutch oven or pot over medium-high heat.
- Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
- Add the garlic, red pepper, and thyme and cook for 2 more minutes.
- Add the chicken and enough water to just cover the chicken.
- Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
- Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
- Cook the pasta per package instructions.
- Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
- Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
- To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.
Notes
Nutrition
Nutritional values are approximate.
