Description
A hearty twist on classic chicken noodle soup featuring tender homemade chicken meatballs, egg noodles, and fresh vegetables in a flavorful broth. Comfort food at its best!
Ingredients
For the Meatballs:
- 1 lb (450 g) ground chicken
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 cup egg noodles (or pasta of choice)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- For the Meatballs: In a bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently and roll into small meatballs.
- For the Soup: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté until softened. Pour in chicken broth, bay leaf, and thyme. Bring to a boil. Gently drop meatballs into the simmering broth. Cook for 10–12 minutes until fully cooked. Add egg noodles and simmer until tender, about 8–10 minutes. Remove bay leaf, adjust seasoning with salt and pepper, and garnish with parsley before serving.
Notes
- For extra flavor, brown meatballs in a skillet before adding to the soup.
- Use small pasta shapes (like ditalini or orzo) instead of egg noodles if preferred.
- Leftovers keep well in the fridge for 2–3 days; store noodles separately to avoid sogginess.
- To freeze: make soup without noodles and add fresh pasta when reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
