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Classic Chicken Noodle Soup

Rich, slow-simmered broth with shredded chicken, tender noodles, and soft vegetables.

Classic Chicken Noodle Soup — finished dish

Soup · High-protein, One-pot • 1 hr 5 min

Servings:
6 servings

Ingredients

  • 2 tablespoons unsalted butter or olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1½ pounds bone-in, skin-on chicken thighs (about 4 thighs)
  • 8 cups low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 6 ounces wide egg noodles
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Steps

  1. Heat butter or oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 5 to 6 minutes. Add garlic and cook 1 minute more.
  2. Season the chicken thighs on both sides with salt and pepper. Nestle them skin-side up into the vegetables. Pour in the chicken broth, then add thyme sprigs and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer 30 minutes.
  3. Remove the chicken thighs to a cutting board. Discard the thyme stems and bay leaf. Let the chicken rest until cool enough to handle, about 5 minutes. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.
  4. Return the pot to a boil. Add egg noodles and cook according to package directions until tender, usually 6 to 8 minutes.
  5. Return the shredded chicken to the pot. Stir in parsley and lemon juice if using. Taste and adjust salt and pepper. Ladle into bowls and serve hot.