As a busy mom of two, I’ve learned that a big pot of warm, homemade chicken noodle soup can work wonders on a cold, rainy day or when someone in the family has a sniffle. It’s our go-to comfort food, and I still remember my own mom handing me a steaming bowl when I was feeling under the weather. There’s something so soothing about the golden broth, tender chicken, and chewy egg noodles that feels like a hug from the inside.
Key Ingredients
- Chicken thighs (bone-in or boneless): I usually reach for boneless thighs for convenience, but bone-in thighs add extra flavor if you have a bit more time.
- Egg noodles: The classic choice for texture in chicken noodle soup.
- Chicken stock or broth: A good-quality chicken stock (homemade or store-bought) forms the comforting base of the soup.
- Onion, carrots, and celery: These classic soup vegetables (mirepoix) build the flavor; I dice them into small pieces so they blend seamlessly into the broth.
- Garlic: Just a couple of cloves, minced, for a gentle flavor boost.
- Bay leaves and thyme: These herbs give a subtle, aromatic lift to the soup. I toss in a couple of bay leaves and a teaspoon of dried thyme (or a few sprigs of fresh) while it simmers.
- Fresh parsley: Chopped parsley brightens up the flavors at the end.
- Salt and pepper: Essential for seasoning. Start with a little and adjust as you taste the broth.
- Butter: Used for sautéing the vegetables at the beginning (adds richness).
Cooking Process
- Sauté the vegetables in butter: Start by melting a tablespoon or two of butter in a large soup pot. Add the chopped onion, carrots, and celery, and cook over medium heat until the veggies are softened and the onion turns translucent. Add the minced garlic in the last minute of cooking so it becomes fragrant but doesn’t burn. This step creates a flavorful base for the soup.
- Add broth and seasonings, then simmer: Pour in the chicken stock (about 6 cups for a hearty soup) and add the bay leaves, thyme, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to let it simmer. This gentle simmer lets all the flavors meld together and develop that homey taste.
- Poach the chicken in the broth: Carefully place the chicken thighs into the simmering broth. If they are boneless, you can add them directly; if they are bone-in, they will poach in the broth and lend even more depth. Let the soup simmer until the chicken is cooked through, usually about 20–30 minutes (depending on thickness). By now, the broth will be rich and fragrant.
- Remove, shred, and return the chicken: Take the chicken out of the pot and let it cool slightly on a cutting board or plate. Use two forks to shred the meat into bite-sized pieces, discarding any bones if present. Return the shredded chicken to the pot.
- Add noodles and cook until tender: Increase the heat so the broth returns to a gentle boil, then add the egg noodles. Cook the noodles according to package instructions (usually around 6–8 minutes) until they are tender but still chewy. Stir occasionally so the noodles separate and don’t stick to the bottom.
Once the noodles are cooked, remove the bay leaves (and any herb stems). Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the chopped parsley for a fresh, herby finish.
Tips for Perfect Soup
- Use chicken thighs for more flavor: The dark meat stays moist and adds richness to the broth compared to chicken breast.
- Don’t overcook the noodles: Adding them at the end ensures they stay tender. Overcooked noodles can become mushy as the soup sits.
- Taste and adjust seasoning at the broth stage: Before adding noodles, give the broth a taste. You can always add more salt, pepper, or herbs to suit your preference before finishing the soup.
- Keep it simple: This classic recipe doesn’t need any fancy ingredients. Just a few simple steps and familiar ingredients, and you’ll have a bowl of cozy comfort that warms the soul.
Chicken Noodle Soup Recipe
Ingredients
- 1 pound skinless, boneless chicken thighs, 4 to 5 thighs
- 5 ounces egg noodles or pasta of choice
- 2 tablespoons butter, chicken fat, or olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped, optional
- 1 heaped tablespoon minced garlic, 4 cloves
- 2 bay leaves
- 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
- 8 cups chicken stock or broth, low sodium, or use homemade stock
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- Water or more stock, as needed
Instructions
1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 467Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 192mgSodium: 780mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 44g
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