Save 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 cozy chicken noodle soup to my family on a cold winter evening, and it quickly became a staple in our meal rotation.
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.
Save Sharing this soup with my family always brings warmth and smiles to the table.
Notes
Substitute gluten-free noodles if desired. Pair with crusty bread or a light white wine such as Pinot Grigio.
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.
Save This soup is perfect for cozy nights. Enjoy it fresh or save leftovers for an easy reheat meal.
Recipe FAQ
- → What cut of chicken works best?
Bone-in, skin-on chicken thighs or breasts provide rich flavor and tender meat after simmering.
- → Can I use different noodles?
Wide egg noodles work well, but gluten-free or alternative pasta options can be substituted as preferred.
- → How long should the broth simmer?
Simmer the broth uncovered for about 30 minutes to extract maximum flavor from the chicken and aromatics.
- → Are there recommended seasoning adjustments?
Salt and freshly ground black pepper should be adjusted to taste after cooking to balance the flavors.
- → What vegetables add the best flavor?
Onions, carrots, celery, garlic, parsley, thyme, and oregano blend together to create a classic and comforting profile.
- → Can leftover chicken be used?
Yes, pre-cooked or rotisserie chicken can shorten preparation time; just simmer broth with aromatics separately.