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Chicken Wing Soup Recipe

American · Soup · 75 min total

A hearty and comforting soup made from chicken wings, simmered with vegetables and herbs for a rich, flavorful broth.

Ingredients

• 2 lbs chicken wings, tips removed and separated at joint
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 2 tbsp fresh parsley, chopped
• 1 cup egg noodles (optional)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken wings and cook until browned on all sides, about 5-7 minutes. Remove wings and set aside.
2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Return chicken wings to the pot. Add chicken broth, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
4. Remove chicken wings from the pot. Let cool slightly, then shred the meat from the bones, discarding skin and bones. Return shredded meat to the soup.
5. Stir in salt and parsley. If using egg noodles, add them and cook according to package directions until tender, about 8-10 minutes. Adjust seasoning if needed.
6. Ladle into bowls and serve hot.

Tips

• For a richer broth, roast the chicken wings in a 400°F oven for 20 minutes before adding to the pot.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
• Add a squeeze of lemon juice just before serving for brightness.

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