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Chicken Noodle Soup

This Chicken Noodle Soup is a warm hug in a bowl, layered with flavor from fresh vegetables and tender chicken, perfect for cozy nights and nostalgic moments.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken (about 3–4 lbs) or 2 lbs bone-in, skin-on chicken thighs Thighs are juicier.
  • 10 cups low-sodium chicken broth Homemade broth adds depth.
  • 2 cups water Use to top up if needed.
  • 3 medium carrots, peeled and sliced into 1/4-inch rounds Chunky texture preferred.
  • 3 stalks celery, sliced Great for aroma.
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced Add in the last minute of sautéing.
  • 2 leaves bay leaves
  • 1 tsp dried thyme Use 1 tbsp fresh chopped thyme if available.
  • 1 tbsp fresh parsley, chopped Plus extra for garnish.
  • 1 tsp kosher salt Plus more to taste.
  • 1/2 tsp freshly ground black pepper Adjust to preference.
  • 8 oz egg noodles or any short pasta About 2 cups; egg noodles preferred.
  • 2 tbsp unsalted butter or olive oil For sautéing.
  • 1/2 lemon Juice of 1/2 lemon Optional for brightness.
  • 1 tsp turmeric Optional for color and earthiness.
  • 1 tsp saffron Optional for added flavor.
  • optional garnish: chopped fresh dill, scallions, or a drizzle of olive oil

Method
 

Preheat & Prepare the Base
  1. Pat the chicken dry with paper towels and season lightly with salt and pepper.
  2. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp butter or oil over medium heat.
  3. Add the chicken pieces, skin-side down, and brown for 4–5 minutes per side until golden.
  4. Remove chicken and set aside. In the same pot, add the remaining butter/oil and sauté the onions, carrots, and celery over medium heat until softened and slightly caramelized, about 6–8 minutes.
  5. Add garlic in the last minute.
  6. Pour in the chicken broth and deglaze the pan, scraping any browned bits.
  7. Add bay leaves, thyme, parsley, and the browned chicken back to the pot.
Make the Main Filling
  1. Bring the pot to a gentle boil, then reduce heat to a low simmer.
  2. Cover and simmer for 35–45 minutes, until the chicken is cooked through and the flavors have married.
  3. Remove the chicken to a cutting board and allow to cool slightly. Shred or chop the chicken meat and discard bones and skin.
  4. Taste the broth and adjust salt and pepper. Add lemon juice if desired.
Assemble and Finish
  1. Bring the broth back to a gentle boil and add the noodles.
  2. Cook according to package directions until al dente, approximately 6–8 minutes.
  3. Return the shredded chicken to the pot and warm through for 2–3 minutes.
  4. Stir in fresh parsley and any optional herbs.
  5. Ladle into bowls and serve immediately.

Notes

If using store-bought broth, opt for low-sodium to control salt levels. For leftovers, avoid overcooking noodles as they will continue to soften. Cook noodles separately for storage purposes and add them when serving.