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 have always found this cozy chicken noodle soup to be the perfect remedy on cold days and when the family needs some extra comfort.
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 My family always gathers around the table eager for this soup especially on chilly nights, making it a cherished tradition.
Notes
For a richer broth simmer the chicken longer or add a quartered parsnip. 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.
Save This soup is the perfect blend of comfort and nutrition that can be enjoyed any day of the year.
Recipe Questions & Answers
- → What type of chicken can be used?
Bone-in, skin-on thighs or breasts work best to build a rich broth and tender meat.
- → Can I use different noodles?
Yes, wide egg noodles are traditional, but gluten-free alternatives can be used if needed.
- → How do I achieve a flavorful broth?
Simmer the chicken with bay leaves, peppercorns, and salt, then skim foam to keep it clear.
- → What vegetables enhance the flavor?
Onions, carrots, celery, garlic, and fresh herbs like parsley, thyme, and oregano build great depth.
- → Any tips for serving this dish?
Serve hot, garnished with fresh parsley, alongside crusty bread or a light white wine.
- → Can I prepare broth in advance?
Yes, broth can be made ahead and refrigerated; add cooked chicken and noodles when ready to finish.