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A pot of classic Chicken Noodle Soup with egg noodles, shredded chicken, carrots, and chopped herbs is gently stirred with a wooden spoon on a marble countertop.
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3.64 from 91 votes

Chicken Noodle Soup with Chicken Thighs

Chicken noodle soup with chicken thighs is the version I make when I want the broth to actually taste like something, not just warm you up. I sear bone in, skin on thighs before anything else hits the pot, which is what gives this soup its deep, savory base instead of a thin, watery one. Between the seared chicken, a simple mirepoix, and tender egg noodles, it's ready in about an hour, most of it hands off while the soup simmers.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: dinner, Lunch
Cuisine: American
Keyword: chicken noodle soup, chicken noodle soup recipe
Servings: 6 people
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.
    A white Dutch oven with three browned chicken thighs cooking inside, placed on a white marble surface—the perfect start for a comforting Chicken Noodle Soup.
  • Add diced onion, carrots and celery to the same pot. Mix vegetables together with the chicken and sauté 3-5 minutes.
    A white pot with browned chicken thighs, chopped carrots, celery, and onions on a marble surface—perfect for starting a comforting Chicken Noodle Soup.
  • 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 the mixture boils, reduce the heat to low and simmer it for 15-20 minutes until the chicken cooks fully.
    A pot of golden Chicken Noodle Soup topped with chopped onions, herbs, and a bay leaf sits on a white marble surface, seen from above.
  • 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.
    Shredded cooked chicken on a wooden cutting board with two forks beside it, on a marble countertop.
  • 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.
    A large white pot filled with simmering yellow broth, brimming with small vegetable pieces and tender noodles, sits on a marble countertop—perfect for a comforting batch of chicken noodle soup.
  • Add shredded chicken back to the soup and cook over medium heat for 2 or 3 minutes.
    A large white pot filled with classic Chicken Noodle Soup, brimming with shredded chicken, carrots, and noodles, sits on a marble countertop with a beige cloth nearby.
  • Season the soup with salt and pepper to taste, add some chopped chives and serve warm.
    Chicken noodle soup in a large white pot.

Video

Notes

To store: Allow leftovers to cool completely and transfer them to an airtight food-storage container. Refrigerate for 3-4 days.
To freeze: I don't recommend freezing this soup as the noodles will not maintain good taste or texture once thawed. What you can do is make chicken soup without noodles, add to a freezer-safe container and freeze it for up to 6 months! Then, remove from the freezer, reheat in a pot on the stovetop and add noodles once boiling.
Recipe adapted from Once Upon a Chef site.
 

Nutrition

Serving: 16 | Calories: 508kcal | Carbohydrates: 30g | Protein: 44g | Fat: 21g | Cholesterol: 126mg | Sodium: 874mg | Fiber: 2g | Sugar: 7g