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 soup on a cold evening and it instantly became a family favorite, warming everyone up and bringing smiles around the table.
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 56 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 810 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 Preparing this soup always brings back fond memories of sharing hearty meals with my family on chilly nights.
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
Nutritional Information
Calories 320, Total Fat 10 g, Carbohydrates 27 g, Protein 28 g per serving
Pin It This classic chicken noodle soup is sure to become your go-to comfort meal on cold days.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs or breasts provide a richer broth and tender meat when simmered.
- → Can the noodles be substituted for gluten-free options?
Yes, you can replace wide egg noodles with certified gluten-free noodles, keeping in mind cooking times may vary.
- → How can I make the broth more flavorful?
Simmer chicken longer or add a quartered parsnip for extra depth and richness to the broth.
- → Is it possible to prepare this dish faster?
Using rotisserie or pre-cooked chicken and simmering the broth with aromatics for about 20 minutes speeds up preparation.
- → What herbs enhance the soup’s flavor?
Dried thyme, oregano, and fresh parsley contribute aromatic layers that complement the savory broth and vegetables.
- → How should the vegetables be prepared?
Onion, carrots, and celery are diced or sliced and sautéed with garlic before combining with the broth for balanced texture and flavor.