Chicken Noodle Soup
This classic Chicken Noodle Soup is the ultimate comfort dish, packed with tender chicken, hearty vegetables, and perfectly cooked noodles in a flavorful, herb-infused broth. It’s a soothing, one-pot meal that's easy to make and perfect for chilly days or when you need a cozy pick-me-up. Using juicy chicken thighs adds extra richness, while simple pantry ingredients make this a go-to recipe for busy weeknights or meal prep.
Ingredients
- 1 ½ lbs chicken thighs bone-in, skinless
- 8 cups chicken broth homemade or store-bought
- 2 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 oz egg noodles or any pasta of your choice
- 2 tbsp fresh parsley chopped
- Juice of 1 lemon optional, for brightness
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Add chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Cook the Aromatics: In the same pot, add diced onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
- Simmer the Broth: Add the chicken back to the pot. Pour in the chicken broth, and add thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes, or until chicken is cooked through.
- Shred the Chicken: Remove chicken thighs and shred the meat with two forks. Discard the bones and return the shredded chicken to the pot.
- Add the Noodles: Add egg noodles and cook according to package instructions (usually about 6-8 minutes). Stir occasionally to prevent sticking.
- Finish with Fresh Herbs: Stir in parsley and lemon juice. Taste and adjust seasoning as needed
Notes
- Chicken Tips: Use rotisserie chicken or leftovers for convenience. Chicken thighs add extra juiciness and flavor!
- Noodle Choice: Egg noodles are traditional, but you can swap for rotini, or even gluten-free pasta.
- Broth Boost: Add a dash of turmeric or ginger for extra warmth and immune support.
- Make Ahead: Store leftovers in the fridge for up to 4 days. Reheat gently, adding more broth if needed, as noodles absorb liquid over time.
- Freezer-Friendly: Freeze without noodles for up to 3 months — add fresh noodles when reheating for best texture.