Classic Chicken Noodle Soup
A proper chicken noodle soup starts with a rich, golden broth — use bone-in chicken and simmer it gently, never boil, to keep the stock clear. Cook the noodles separately and add them to each bowl so they don't absorb all the broth and turn mushy by the second day. Serve this with Caesar Side Salad.
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
- 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.
- 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.
- 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.
- Return the pot to a boil. Add egg noodles and cook according to package directions until tender, usually 6 to 8 minutes.
- 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.
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