- Chicken thighs 2 ½ lbs bone-in
- Salt ½ tsp • 1 kcal
- Pepper ½ tsp
- Canola oil 1 tbsp
- Onion 1 large, chopped
- Garlic 1 clove, minced
- chicken broth or stock 10 cups
- celery ribs 4 , chopped
- Carrots 4 medium , chopped
- Bay leaves 2
- Fresh thyme 1 tsp minced or ¼ tsp dried
- Egg noodles 3 cups uncooked
- Parsley 1 tbsp chopped fresh
- Lemon juice 1 tbsp
- salt and pepper to taste
If you’re looking for the ultimate comfort food, this chicken noodle soup recipe is perfect for you! There are many ways to make chicken noodle soup, but this recipe calls for all of the classic ingredients with a couple extra steps for the best version. Whether you make this soup for yourself or the entire family it is sure to be a crowd pleaser.
This chicken noodle soup is great to make when you’re under the weather. It has immune-boosting foods such as onion and garlic and is great on a sore throat or upset stomach. It’s packed with vegetables and protein that will help keep you full and hydrated when you’re feeling unwell.
How to Prepare Chicken Noodle Soup
Brown the chicken
This step creates a rich base of flavor for the soup. Simply brown both sides of the chicken thighs until golden brown and remove from the pan. Remove the chicken skin.
Sauteing the onion in the leftover chicken drippings adds the base flavor of this soup. The onions, garlic, carrots, and celery should be very aromatic. Add the broth to loosen browned bits from the bottom of the pan. Add the carrots, celery, bay leaves, thyme, and chicken. Simmer for about 25-30 minutes until chicken is cooked and remove the chicken from the pan.
Cook the Noodles
Add the noodles while the chicken rests. Cook until tender for 20-22 minutes. Don’t overcook.
Shred the Chicken
Make sure the chicken is cool enough to handle with your hands. Remove the bones and shred the chicken with two forks. Add the chicken back into the pan with parsley and lemon juice. Stir and remove from the heat.
Heat a 6 quart stockpot over medium-high heat. Pat the chicken thighs dry with paper towels and season with salt and pepper. Add the oil into the pan. Cook the chicken skin-side down for 3-4 minutes until golden brown. Remove the chicken from the pan and discard the skin. Discard the drippings except 2 tbsp.
Add the onion into the 2 tbsp drippings and saute for about 4-5 minutes. Add the garlic and cook for another 30 seconds. Add the broth and stir to loosen the browned bits from the bottom of the pan. Add the carrots, celery, bay leaves, and thyme. Reduce the heat, add the chicken, and cook covered for about 25-30 minutes until the chicken is cooked.
Remove the chicken from the pot onto a plate and allow to cool.
Take the pot off of the heat and add the noodles. Let stand, covered, for about 20-22 minutes until the noodles are tender.
Meanwhile, remove the meat from the bones and shred the meat. Return to the pot once the noodles are cooked and stir in the parsley and lemon juice. Remove the bay leaves and serve.
You can substitute chicken breasts for thighs if desired. Remove the chicken from the broth when tender to avoid it drying out.