Chicken Noodle Soup
Chicken Noodle Soup simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Chicken Noodle Soup starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓2-1/2 pounds bone-in chicken thighs
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon pepper
- ✓1 tablespoon canola oil
- ✓1 large onion, chopped
- ✓1 garlic clove, minced
- ✓10 cups chicken broth
- ✓4 celery ribs, chopped
- ✓4 medium carrots, chopped
- ✓2 bay leaves
- ✓1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- ✓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
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Pat the chicken dry with paper towels, and sprinkle with salt and pepper. In a 6-quart stockpot, heat the oil over medium-high heat. Add the chicken in batches, cooking until dark golden brown, three to four minutes. Remove the chicken from the pot. When all the chicken is browned, discard all but 2 tablespoons drippings.
- 2
Add the onion to the remaining drippings. Cook and stir over medium-high heat until tender, four to five minutes. Add the garlic, and cook for one minute longer.
- 3
Add the broth to the pot. As you bring the broth to a boil, stir to loosen any browned bits from the bottom of the pot.
- 4
Return the chicken to the pot. Add the celery, carrots, bay leaves and thyme. Reduce the heat, and simmer, covered, until chicken is tender, 25 to 30 minutes. Transfer the chicken to a plate, and set aside.
- 5
Remove the soup from the heat, and add the noodles. Let stand, covered, until the noodles are tender, 20 to 22 minutes.
- 6
Meanwhile, when the chicken is cool enough to handle, remove the meat from the bones. Discard the bones. Shred the meat into bite-sized pieces.
- 7
When the noodles are tender, return the shredded meat to the stockpot. Discard the bay leaves, and stir in the parsley and lemon juice. If desired, adjust the seasoning with additional salt and pepper.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Chicken Noodle Soup
Serve Chicken Noodle Soup with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Chicken Noodle Soup ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 239 calories
- Carbohydrates: 14g carbohydrate (3g sugars
- Cholesterol: 68mg cholesterol
- Fiber: 2g fiber)
- Protein: 18g protein.
- Sodium: 1176mg sodium
- Fat: 12g fat (3g saturated fat)