Description
A classic homemade chicken noodle soup made with tender shredded chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.
Ingredients
2 Tbsp vegetable oil
4 tsp kosher salt, divided
2 lb bone-in, skin-on chicken pieces (mix of thighs and breasts preferred)
8 cups low-sodium chicken stock
4 cups cold water
2 thyme sprigs
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 cups)
2 celery ribs, sliced 1/8″ thick (about 1 1/4 cups)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 cup)
6 oz wide egg noodles
1 tsp freshly ground black pepper
1/4 cup finely chopped fresh parsley
Instructions
1. Heat oil in a large pot over medium-high heat. Season chicken with 2 tsp salt. Add to pot skin-side down and cook until golden brown, about 5 minutes per side.
2. Add chicken stock, water, thyme, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook until chicken breasts reach 165°F, 20–30 minutes. Remove breasts and continue cooking dark meat 40 minutes more.
3. Transfer chicken to a cutting board. Let cool, then remove skin and bones. Shred chicken into bite-sized pieces.
4. Discard thyme and bay leaf. Add onion, celery, and carrot to pot. Simmer until just tender, about 5 minutes. Add egg noodles and cook until al dente, about 5 minutes.
5. Stir in shredded chicken and season with pepper and remaining salt as needed.
6. Divide soup into bowls, garnish with parsley and extra pepper, and serve hot.
Notes
Make ahead: Soup (without noodles) can be prepared up to 5 days in advance. Refrigerate in an airtight container. When ready to serve, reheat soup, add noodles, and cook until tender.
For extra depth of flavor, use homemade chicken stock.
This soup also freezes well if frozen without noodles. Cook noodles fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg