Description
This classic Chicken Noodle Soup recipe features tender bone-in chicken thighs simmered with aromatic vegetables and herbs in a flavorful chicken broth. Paired with chewy egg noodles, fresh parsley, and a hint of lemon juice, this comforting soup is perfect for any day when you crave a warm, hearty meal.
Ingredients
Scale
Chicken and Broth
- 2-1/2 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 10 cups chicken broth
- 2 bay leaves
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Vegetables and Aromatics
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 celery ribs, chopped
- 4 medium carrots, chopped
Noodles and Garnish
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: Additional salt and pepper to taste
Instructions
- Prepare Chicken: Pat the chicken dry with paper towels and sprinkle with salt and pepper evenly. In a 6-quart stockpot, heat the canola oil over medium-high heat.
- Brown Chicken: Add the chicken thighs in batches to the hot oil, cooking each side until dark golden brown, about 3 to 4 minutes per batch. Remove browned chicken and set aside. Discard all but 2 tablespoons of drippings from the pot.
- Sauté Aromatics: Add the chopped onion to the remaining drippings in the pot. Cook and stir over medium-high heat until tender, approximately 4 to 5 minutes. Stir in minced garlic and cook another 1 minute to release flavor.
- Add Broth and Deglaze: Pour in the chicken broth. Bring it to a boil while stirring to loosen any browned bits stuck to the bottom of the pot, which adds depth to the soup’s flavor.
- Simmer Soup: Return the browned chicken thighs to the pot. Add chopped celery, carrots, bay leaves, and thyme. Reduce heat to low and simmer, covered, until the chicken is tender, about 25 to 30 minutes.
- Remove & Shred Chicken: Transfer the chicken to a plate and let cool enough to handle. Remove skin and bones, then shred the meat into bite-sized pieces. Discard bones.
- Cook Noodles: Remove the soup from heat and add the uncooked egg noodles. Cover and let stand for 20 to 22 minutes until noodles are tender. (Alternatively, cook noodles separately to avoid mushiness if making soup ahead or expecting leftovers.)
- Combine & Season: Once noodles are tender, return the shredded chicken to the pot. Discard bay leaves. Stir in chopped fresh parsley and lemon juice. Taste and add additional salt and pepper if desired.
- Serve: Ladle the soup into bowls and serve hot for a comforting and hearty meal.
Notes
- You don’t need a whole chicken to make homemade chicken noodle soup; bone-in chicken thighs provide great flavor and tenderness.
- Cooking noodles directly in the soup works well for immediate serving but can become mushy if left in the soup for too long—consider cooking noodles separately if making ahead or storing leftovers.
- Save chicken bones after removing meat to make homemade chicken stock for future recipes.
Nutrition
- Serving Size: 1 cup
- Calories: 239
- Sugar: 3g
- Sodium: 1176mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 68mg
