Chicken Noodle Soup

Savory, homemade chicken noodle soup is the best way to warm up on a chilly night! You can’t go wrong with simple seasonings, fresh mirepoix veggies, shredded chicken and big egg noodles. It’s a cozy, flavorful combo that can’t be beat.

Course dinner, Lunch

Cuisine American

Keyword chicken noodle soup, chicken noodle soup recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 508kcal

Author Olivia Ribas

Ingredients

2 pounds skin-on bone-in chicken thighs trimmed of excess skin or fat
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium white onion chopped
2 carrots peeled and cut into ½-inch pieces
2 celery ribs cut into ¼-inch pieces
8 cups chicken broth
1 bay leaf
2 tablespoons chives chopped
5 ounces 3 cups wide egg noodles

Instructions

First, season the chicken thighs well with salt and pepper. In a Dutch oven, add olive oil and heat over medium-high heat until shimmering. Add the chicken thighs to the pot, skin-side down, and cook for about 5 minutes on each side or until browned.
Add diced onion, carrots and celery to the same pot. Mix vegetables together with the chicken and sauté 3-5 minutes.
Add broth and increase heat to high. Stir in chopped chives and bay leaf, then cover the pot and bring ingredients to a boil. Once boiling, reduce heat down to low and simmer mixture for 15-20 minutes, until chicken is fully cooked.
Discard the bay leaf and remove chicken from the pot using tongs. Place it on a cutting board. Then, shred the chicken into bite-size pieces using 2 forks. Discard the skin and bones or save them to make chicken broth at a later time.
Bring the soup back to a boil over medium-high heat and add the egg noodles. Cook, uncovered, until noodles are al dente or according to your taste. Note that the noodles will continue to cook for a few minutes while you warm the chicken.
Add shredded chicken back to the soup and cook over medium heat for 2 or 3 minutes.
Season the soup with salt and pepper to taste, add some chopped chives and serve warm.

Video

Notes

Recipe adapted from Once Upon a Chef site.

Save time by using pre-shredded or rotisserie chicken.
Purchase a chopped mirepoix vegetable mix in the produce section to cut down on prep time.
Chop veggies into small, even pieces.
Avoid overcooking chicken as it can become tough.
Egg noodles can get mushy if they boil for too long.
You can use a different type of noodles if desired.
Be careful with the salt. Go slow and taste test often.

Nutrition