The Best Chicken Noodle Soup
- PREP 5min
- COOK 35min
- TOTAL 40min
You will love this homemade chicken noodle soup, which skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic, and the significantly reduced cooking time makes it perfect for a weeknight. If you love creamy soups, take a look at this creamy chicken noodle soup, which uses the same base recipe as this one.
You Will Need
2 tablespoons (28 g) butter
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 heaping tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or ½ teaspoon dried thyme
8 cups (1.89 liters) low-sodium chicken stock or homemade chicken stock
Fine sea salt and freshly ground black pepper, to taste
1 pound (450 g) boneless, skinless chicken thighs (4 to 5 thighs)
5 ounces (140 g) egg noodles or pasta of choice
¼ cup finely chopped fresh parsley
Directions
1Cook the vegetables: Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables soften, about 5 minutes. Stir in the garlic, bay leaves, and thyme. Cook until fragrant, 30 seconds to 1 minute.
2Make the broth: Pour in the chicken stock and bring to a gentle simmer. Taste the broth and season with salt and pepper. Add additional salt to the pot if necessary to correct the seasoning.
3Poach the chicken: Nestle the chicken into the pot so the thighs are submerged. Return to a low simmer, then partially cover the pot, leaving a small gap for steam to escape. Cook until the chicken is tender, about 20 minutes.
4Cook the noodles: Set a plate nearby. Lift the chicken from the pot and place it on the plate. Stir the noodles into the simmering soup and cook until tender, about 6 to 10 minutes. Add a splash of stock if the liquid reduces, and reduce the heat to medium-low.
5Finish and serve: Shred the chicken into small pieces using two forks while the noodles cook. Return the chicken to the pot and taste for seasoning. Stir in the parsley. Divide the soup among bowls and serve.
Adam and Joanne's Tips
- Storing: Refrigerate chicken noodle soup in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the noodles soak up the broth. When you reheat, add a splash of extra broth or water.
- Make ahead: Follow the recipe above, but do not add the noodles. Refrigerate or freeze the soup. When ready to reheat, bring the soup to a low simmer and add the dried noodles. Cook until they are done, and enjoy.
- Seasoning: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.
- Using rotisserie chicken: Add two to three cups of shredded or diced cooked chicken to the soup when you add the dried noodles and reduce the simmer time by 10 minutes. (I also love using leftover roasted chicken!)
- The nutrition facts provided below are estimates.