Brussels Sprouts Chicken Noodle Soup

Ingredients

• 454 gbone-in chicken thighs
• about 180 g (2 cups)Brussels sprouts
• 227 gegg noodles
• 1.42 litres (6 cups)chicken stock
• about 120 g (1 cup)carrots, chopped
• about 100 g (1 cup)celery, chopped
• 1 medium (about 150 g)onion, chopped
• to tastesalt
• to tastepepper
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Season the chicken

   Pat the chicken thighs dry and season them with salt and pepper. Heat a pot and sear the thighs.

2. 2

   Prepare the sprouts

   Trim the Brussels sprouts and cut them in half or into quarters so they cook more quickly.

3. 3

   Soften the vegetables

   Using the same pot, sauté the onion, carrots and celery until soft and aromatic.

4. 4

   Add the stock

   Pour in the chicken stock and bring it to a gentle boil, scraping up the browned bits from the pot.

5. 5

   Simmer the chicken

   Return the chicken to the pot and simmer until it is tender and fully cooked.

6. 6

   Cook noodles and sprouts

   During the last 10 minutes of cooking, stir in the egg noodles and Brussels sprouts.

7. 7

   Season and serve

   Adjust the seasoning with salt, pepper and herbs if desired. Serve hot, with Parmesan as an optional garnish.

What is Brussels sprouts chicken noodle soup?

Chicken noodle soup is a familiar American comfort food built around chicken, noodles and broth. This version adds Brussels sprouts to the usual mix of soup vegetables, giving the bowl a distinct, savoury vegetable flavour.

Bone-in thighs enrich the broth as they simmer, while searing first adds browned flavour to the pot. Adding the noodles and sprouts near the end helps keep them from cooking for the entire simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 40g carbs, 10g fat.

The noodles provide most of the carbohydrates, while the chicken contributes much of the protein and the olive oil adds fat. For a more balanced plate, serve a bowl with a side salad or extra vegetables.

Build flavour in the pot

Searing the chicken: Patting the thighs dry helps them brown in the hot pot. Leave the browned bits in place; the stock loosens them and carries their flavour into the soup.

Vegetable base: Sauté the onion, carrots and celery in the same pot until softened and aromatic before adding the stock.

Cut the sprouts to suit

Halves or quarters: Smaller pieces cook more quickly and are easier to eat by the spoonful. Keep the pieces reasonably similar in size so they soften at about the same rate.

Freshness: Choose firm sprouts and trim away any damaged outer leaves before cutting.

Watch the final 10 minutes

Noodles and sprouts: The recipe adds both during the last 10 minutes of cooking. Check that the noodles are tender and the sprouts are cooked through before serving.

Chicken: Simmer until the thighs are tender and fully cooked. The recipe does not specify a separate cooking time, so use doneness rather than the clock alone.

Season the broth thoughtfully

Stock: Homemade chicken stock is suggested, but any chicken stock will work. Taste the soup before adding more salt, since the stock may already be seasoned.

Finish: Pepper and herbs can be adjusted to taste at the end. Parmesan is an optional garnish rather than a required ingredient.

Serve it as a meal

The noodles and chicken make the soup filling, while the carrots, celery and Brussels sprouts add vegetables to each bowl. Serve it hot, with Parmesan if you like.

If you want something alongside it, bread or a simple green salad can complement the broth without competing with the soup.

Recipe notes & tips

• Dry the chicken well before searing so it browns rather than releasing excess moisture.
• Use the same pot throughout to keep the browned flavour in the soup.
• Cut the Brussels sprouts into halves or quarters, as directed, for quicker cooking.
• Taste the broth before adding extra salt, especially if your stock is already seasoned.
• Check the noodles near the end of cooking so they stay tender rather than over-soft.

Variations

• Gluten-free noodles: Swap in gluten-free noodles as suggested, and check their cooking time on the packet.
• Fresh herbs: Stir in herbs to taste when adjusting the seasoning at the end.
• Parmesan finish: Top each serving with Parmesan if you want the optional garnish.
• Smaller sprouts: Quarter larger Brussels sprouts so their pieces are closer in size to the smaller ones.
• Extra vegetables: Increase the Brussels sprouts while keeping the rest of the method the same.

Common mistakes to avoid

• Wet chicken: Pat the thighs dry before searing to help them brown.
• Skipping the browned bits: Scrape them up when adding the stock to bring their flavour into the broth.
• Oversized sprouts: Cut them into halves or quarters so they cook more quickly.
• Adding noodles too early: Stir them in during the last 10 minutes to avoid an unnecessarily long cook.
• Salting before tasting: Check the broth first, particularly when using seasoned stock.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently on the hob until piping hot; the noodles may soften further as they sit in the broth.

Frequently asked questions