Hearty Chicken Soup Recipe

Name: Hearty Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups vertically sliced onion; 1 1/2 cups diagonally sliced carrot; 3/4 cup diagonally sliced parsnip; 3 garlic cloves, crushed; 7 cups unsalted chicken stock (such as Swanson); 5 flat-leaf parsley sprigs; 3 fresh thyme sprigs; 2 (6-ounce) bone-in chicken thighs, skinned; 2 bay leaves; 1 (1-pound) bone-in chicken breast, skinned; 4 ounces medium egg noodles; 4 cups baby spinach; 1/4 cup fresh flat-leaf parsley leaves; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1 1/2 cups vertically sliced onion
1 1/2 cups diagonally sliced carrot
3/4 cup diagonally sliced parsnip
3 garlic cloves, crushed
7 cups unsalted chicken stock (such as Swanson)
5 flat-leaf parsley sprigs
3 fresh thyme sprigs
2 (6-ounce) bone-in chicken thighs, skinned
2 bay leaves
1 (1-pound) bone-in chicken breast, skinned
4 ounces medium egg noodles
4 cups baby spinach
1/4 cup fresh flat-leaf parsley leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, parsnip, and garlic to pan; saute 5 minutes. Add stock and next 5 ingredients (through chicken breast).
2
Bring to a boil. Reduce heat; simmer 20 minutes or until chicken is done.
3
Remove chicken and vegetables from pan; let chicken stand 10 minutes. Shred chicken. Discard parsley sprigs, thyme, and bay leaves. Increase heat to medium-high. Stir in noodles; cook 6 minutes or until done. Return chicken and vegetables to pan; stir in spinach and remaining ingredients.
4
RUNNERS-UP
5
Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 20 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step
6
Slow Cooker: Replace chicken breast with 2 additional chicken thighs (calories stay about the same; fat goes up by 1g and sat fat by 4g per serving). Place oil, onion, carrot, parsnip, garlic, stock, herb sprigs, bay leaves, and chicken in slow cooker. Cover and cook on LOW for 5 hours. Shred chicken as instructed, and discard aromatics. Cook noodles separately, and add to cooker with spinach and remaining ingredients.

1312

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups vertically sliced onion, 1 1/2 cups diagonally sliced carrot, 3/4 cup diagonally sliced parsnip, and more.

Yes, Hearty Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions