Pin It 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 love making this soup on cold days because it fills the kitchen with amazing aromas and warms the whole family from the inside out.
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.
Pin It This soup always brings my family together around the table, sharing stories and smiles with every warm bowl served.
Additional Tips
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.
Pin It This chicken noodle soup is a timeless recipe that fills the soul with comfort and warmth.
Questions & Answers
- → Can I use leftover cooked chicken?
Yes, using rotisserie or leftover chicken speeds up preparation. Simmer broth with aromatics before adding cooked chicken, vegetables, and noodles.
- → How do I make the broth richer?
Simmer the chicken longer or add a quartered parsnip to deepen the broth's flavor and complexity.
- → Are gluten-free noodles suitable here?
Definitely. Substitute egg noodles with certified gluten-free options for dietary preferences or restrictions.
- → What vegetables complement this dish best?
Carrots, celery, onion, garlic, thyme, oregano, and fresh parsley create the classic flavor profile supporting the chicken and noodles.
- → What are good serving suggestions?
Pair this hearty soup with crusty bread or a light white wine like Pinot Grigio to enhance the meal.