Chicken Noodle Soup
Silky golden broth shimmering with ribbons of tender chicken and chewy egg noodles, studded with bright-sweet carrots and crisp celery—this soup delivers layered textures and clean, savory flavors in every spoonful. A long, slow simmer builds depth without fuss, producing a clear, rich stock that feels both nourishing and familiar.
For a flexible approach, use bone-in chicken thighs for deep flavor or a whole chicken for larger batches; cook the meat until it’s falling off the bone, then shred and return it to the pot. Swap egg noodles for wide flat noodles, rice, or gluten-free pasta if needed. For clearer broth, skim foam while simmering and strain the stock before adding the final vegetables and noodles.
Serve hot with crusty bread, buttery crackers, or a wedge salad for weeknight dinners, sick-day recovery, or casual gatherings. This recipe is make-ahead friendly—refrigerate the soup separately from noodles for up to 3 days, or freeze the broth and chicken for up to 3 months; add fresh noodles when reheating for best texture.
How to Make It
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1
Rinse chicken thighs and pat dry. Trim excess fat if desired.
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2
Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pot over medium heat.
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3
Add whole onion (unpeeled), two carrots (one reserved), two celery stalks (one reserved), and two garlic cloves smashed; brown lightly on all sides for 6–8 minutes to develop flavor.
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4
Pour in chicken stock and water, then add the chicken thighs, thyme sprigs, and bay leaves. Bring to a gentle simmer over medium-low heat.
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5
Skim any foam or impurities that rise to the surface with a spoon. Reduce heat to low, cover partially, and simmer gently for 35–40 minutes, until the chicken is very tender.
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6
Remove the chicken to a plate and let cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids; return the clear broth to medium heat.
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7
While the chicken cools, peel and thinly slice the reserved carrot and remaining celery; finely chop the peeled onion used earlier (discard outer papery layer) and mince the remaining garlic.
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8
Melt remaining 1 tablespoon butter in the pot with the strained broth. Add chopped onion, sliced carrot, sliced celery, and minced garlic; simmer for 6–8 minutes until vegetables are just tender.
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9
Add egg noodles to the simmering broth and cook according to package instructions (usually 6–8 minutes) until al dente.
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10
Meanwhile, remove skin and bones from the cooled chicken and shred the meat with two forks.
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11
Return shredded chicken to the pot once noodles are nearly done. Stir in chopped parsley, lemon juice if using, and season with kosher salt and black pepper to taste.
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12
Simmer 1–2 minutes to meld flavors, then remove thyme stems and bay leaves. Taste and adjust seasoning.
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13
Ladle into bowls and serve immediately with fresh parsley sprinkled on top and crusty bread alongside. Store leftover soup refrigerated up to 3 days (keep noodles separate if possible).
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