Pin It A comforting, classic soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful homemade broth—perfect for chilly days or when you need a nourishing boost.
I first served this chicken noodle soup to my family on a cold winter day and it immediately became a household favorite.
Ingredients
- Chicken and Broth: 1.5 lbs (700 g) bone in skin on chicken thighs or breasts, 10 cups (2.4 liters) water, 2 bay leaves, 1 teaspoon whole black peppercorns, 2 teaspoons fine sea salt
- Vegetables: 1 large yellow onion diced, 3 medium carrots peeled and sliced, 3 celery stalks sliced, 3 garlic cloves minced, 2 tablespoons fresh parsley chopped, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano
- Noodles & Finishing: 6 oz (170 g) wide egg noodles, 1 tablespoon olive oil, Freshly ground black pepper to taste, Additional salt to taste, Fresh parsley for garnish (optional)
Instructions
- Prepare the broth:
- Place chicken thighs or breasts in a large pot. Add water, bay leaves, peppercorns, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer uncovered for 30 minutes. Skim off any foam that rises to the surface.
- Remove chicken:
- Transfer chicken to a plate and let cool slightly. Discard bay leaves and peppercorns from the broth.
- Sauté vegetables:
- In a separate large skillet or the same pot heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 6 minutes until vegetables begin to soften. Add garlic, thyme, and oregano cook 1 minute more.
- Combine and simmer:
- Return sautéed vegetables to the pot with broth. Shred or dice the cooled chicken discarding skin and bones. Add chicken back to the pot.
- Add noodles:
- Bring soup to a gentle boil. Stir in egg noodles and cook for 8 10 minutes until noodles are tender.
- Finish and season:
- Stir in chopped parsley. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Pin It This recipe always warms our family gatherings, bringing everyone together around the table.
Required Tools
Large stockpot, Slotted spoon, Chefs knife, Cutting board, Ladle
Allergen Information
Contains: Egg (in egg noodles). May contain: Gluten (in noodles). For gluten-free, use certified gluten-free noodles. Always check labels on noodles and broth for potential allergens.
Nutritional Information
Calories: 320, Total Fat: 10 g, Carbohydrates: 27 g, Protein: 28 g per serving
Pin It This cozy chicken noodle soup is perfect for any season and always brings comfort with every spoonful.
Questions & Answers
- → What cut of chicken works best for this soup?
Bone-in, skin-on chicken thighs or breasts provide the richest flavor for the broth and tender meat for the soup.
- → Can I use gluten-free noodles instead of egg noodles?
Yes, substitute certified gluten-free noodles to accommodate dietary preferences without compromising texture.
- → How do I make the broth more flavorful?
Simmer the chicken longer or add a quartered parsnip to deepen the broth’s richness and complexity.
- → Is it possible to use leftover cooked chicken?
Yes, use rotisserie or leftover cooked chicken for a quicker preparation, simmering the broth with aromatics separately.
- → What herbs enhance this soup’s flavor?
Fresh parsley, dried thyme, and oregano add aromatic layers that complement the vegetables and chicken well.