Chicken Noodle Soup Recipe
A comforting, homemade chicken noodle soup with tender chicken, fresh vegetables, and a flavorful broth that tastes slow-cooked but comes together in just 40 minutes.
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 ½ teaspoon dried thyme
- 8 cups chicken stock or broth, low sodium or homemade
- ¼ cup fresh parsley finely chopped
- to taste salt and pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir often until softened and translucent, about 5 minutes.
- Stir in minced garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
- Pour in the chicken stock. Bring to a gentle simmer. Season with salt and pepper to taste.
- Add the chicken thighs to the broth. Partially cover and simmer for about 20 minutes or until chicken is cooked through. Remove chicken and let cool slightly.
- Add the noodles and cook until tender, 6–10 minutes depending on type.
- Shred the cooled chicken with two forks and return to the pot. Stir to combine. Adjust seasoning if needed.
- Turn off the heat and stir in chopped parsley just before serving.
Notes
- Taste your broth early and adjust seasoning gradually.
- Use chicken thighs for more flavor and tenderness.
- Add noodles near the end to prevent sogginess.
- Fresh herbs added at the end elevate the soup’s taste.
- Brighten flavors with lemon juice or a splash of fish sauce.
- Store leftovers up to 4 days and reheat with a bit of broth or water.
Nutrition
Calories: 298kcalCarbohydrates: 22.9gProtein: 24.8gFat: 11.4gSaturated Fat: 4.4gCholesterol: 97.7mgSodium: 748.7mgFiber: 1.7gSugar: 7.5g
Tried this recipe?Let us know how it was!