Save A comforting, classic soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful homemade broth—perfect for chilly days or when you need a nourishing boost.
I first served this cozy chicken noodle soup on a cold winter evening and my whole family loved its warmth and flavor.
Ingredients
- Chicken and Broth: 1.5 lbs (700 g) bone-in skin-on chicken thighs or breasts, 10 cups (2.4 liters) water, 2 bay leaves, 1 teaspoon whole black peppercorns, 2 teaspoons fine sea salt
- Vegetables: 1 large yellow onion diced, 3 medium carrots peeled and sliced, 3 celery stalks sliced, 3 garlic cloves minced, 2 tablespoons fresh parsley chopped, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano
- Noodles & Finishing: 6 oz (170 g) wide egg noodles, 1 tablespoon olive oil, Freshly ground black pepper to taste, Additional salt to taste, Fresh parsley for garnish (optional)
Instructions
- Prepare the broth:
- Place chicken thighs or breasts in a large pot. Add water, bay leaves, peppercorns, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer uncovered for 30 minutes. Skim off any foam that rises to the surface.
- Remove chicken:
- Transfer chicken to a plate and let cool slightly. Discard bay leaves and peppercorns from the broth.
- Sauté vegetables:
- In a separate large skillet or the same pot heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften. Add garlic, thyme, and oregano cook 1 minute more.
- Combine and simmer:
- Return sautéed vegetables to the pot with broth. Shred or dice the cooled chicken discarding skin and bones. Add chicken back to the pot.
- Add noodles:
- Bring soup to a gentle boil. Stir in egg noodles and cook for 8–10 minutes until noodles are tender.
- Finish and season:
- Stir in chopped parsley. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Save The first time I served this soup, my kids gathered around the table talking about their day while enjoying every spoonful together.
Notes
Substitute gluten free noodles if desired. Pair with crusty bread or a light white wine such as Pinot Grigio.
Required Tools
Large stockpot Slotted spoon Chefs knife Cutting board Ladle
Allergen Information
Contains: Egg (in egg noodles) May contain: Gluten (in noodles) For gluten free, use certified gluten free noodles. Always check labels on noodles and broth for potential allergens.
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This soup is perfect for meal prep and tastes even better the next day.
Recipe Q&A
- → What type of chicken is best for this soup?
Bone-in, skin-on chicken thighs or breasts work well for a rich and flavorful broth, but you can also use rotisserie chicken for convenience.
- → Can I use gluten-free noodles?
Yes, gluten-free noodles can be substituted to accommodate dietary needs without compromising taste.
- → How long should I simmer the broth for best flavor?
Simmering the chicken and aromatics for about 30 minutes extracts deep flavors, though extending the time can enrich the broth further.
- → What vegetables are included in the soup?
This dish includes onion, carrots, celery, garlic, and fresh parsley, complemented by dried thyme and oregano for aromatic depth.
- → How do I achieve the best noodle texture?
Add wide egg noodles near the end of cooking and simmer until tender, typically 8-10 minutes, to avoid overcooking.