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 it brought my family so much warmth and 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 Sharing this soup around our family table has created some of our most treasured memories especially during cold evenings.
Notes
Use 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 is a perfect soup to warm up any day and offers comforting flavors that bring smiles to the table.
Recipe Q&A
- → Can I use different chicken cuts?
Yes, both bone-in and boneless chicken thighs or breasts work well; thighs add more richness to the broth.
- → How do I make the broth more flavorful?
Simmer the chicken longer or add aromatic vegetables like parsnip to deepen the broth’s taste.
- → Are gluten-free noodles a good substitute?
Absolutely, certified gluten-free noodles can replace egg noodles for those avoiding gluten.
- → Can I use pre-cooked chicken?
Using rotisserie or leftover cooked chicken speeds up preparation; simmer broth with aromatics separately.
- → What herbs complement this dish?
Thyme, oregano, and fresh parsley add fragrant layers of flavor and brighten the overall taste.
- → What sides pair well with this meal?
Crusty bread or a light white wine such as Pinot Grigio enhance the dining experience.