Chicken Noodle Soup
This chicken noodle soup is the one I make the minute someone in my house starts sniffling. It's a big pot of tender shredded chicken, soft egg noodles, and vegetables simmered in a golden, savory broth. It tastes like it took all day, but it comes together in under an hour with simple ingredients you probably already have on hand.
Equipment
- Large Dutch oven or heavy stockpot
- Cutting board
- Chef's knife
- Kitchen shears for shredding chicken
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Le Creuset Enameled Cast Iron Dutch Oven (optional)
- OXO Good Grips Kitchen Shears (optional)
- Better Than Bouillon Chicken Base (optional)
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone in, skin on chicken thighs about 1 kg
- 1 large yellow onion diced
- 3 large carrots sliced into rounds
- 3 stalks celery sliced
- 4 cloves garlic minced
- 8 cups low sodium chicken bone broth 2 liters
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- Salt and black pepper to taste
- 8 ounces wide egg noodles 225g
- 2 tablespoons fresh dill chopped, plus more for serving
- 1 tablespoon fresh lemon juice optional
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden, then flip and sear 3-4 minutes more. Remove to a plate.
- Reduce heat to medium. Add onion, carrots, and celery to the pot and cook 5-6 minutes until onion is soft. Add garlic and cook 30 seconds more.
- Return chicken to pot along with any juices. Add chicken broth, bay leaves, thyme, and poultry seasoning. Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until chicken is tender.
- Transfer chicken to a cutting board and let rest 5 minutes. Discard skin and bones, then shred meat with shears or forks. Return shredded chicken to pot and discard bay leaves.
- While chicken rests, cook egg noodles in a separate pot of salted water until al dente. Drain and set aside, keeping separate from broth.
- Taste broth and adjust seasoning with salt and pepper. Stir in fresh dill and lemon juice if using. Serve by placing noodles in bowls and ladling hot soup over top.
Notes
- Always cook noodles in a separate pot if you plan on having leftovers to prevent them from becoming mushy.
- Searing the chicken thighs before simmering adds a layer of flavor that poaching alone cannot achieve.
- Skim any foam that rises to the surface during the first few minutes of simmering for a clearer broth.
- Add fresh herbs like dill or parsley at the very end so their flavor stays bright instead of cooking away.
- Let the soup rest for 5 minutes off the heat before serving to allow the flavors to settle.
- To make it creamy: stir in a splash of heavy cream at the end for a chowder-like texture.
- For a gluten-free version: swap egg noodles for your favorite gluten-free pasta or rice noodles.
- For a low-carb version: replace noodles with spiralized zucchini noodles added during the last few minutes of cooking.
- Store broth and chicken in an airtight container in the refrigerator for up to 4 days, and noodles in a separate container.
- Freeze the broth and chicken (without noodles) in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 480mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 70IUVitamin C: 8mgCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!