Description

This classic Chicken Noodle Soup recipe features tender bone-in chicken thighs simmered in a flavorful broth with aromatic vegetables and herbs. Chewy egg noodles are added at the end for a comforting meal perfect for any season. The soup is seasoned with fresh parsley and a touch of lemon juice to brighten the flavors.

Ingredients

Scale

Chicken and Seasoning

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil

Vegetables and Aromatics

1 large onion, chopped
1 garlic clove, minced
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Broth and Noodles

10 cups chicken broth
3 cups uncooked kluski or other egg noodles (about 8 ounces)

Finishing Touches

1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

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Instructions

Prepare and Brown Chicken: Pat the chicken thighs dry with paper towels, then sprinkle them evenly with salt and pepper. In a 6-quart stockpot, heat the canola oil over medium-high heat. Add the chicken in batches to avoid overcrowding, cooking each side until dark golden brown, about three to four minutes per batch. Remove browned chicken and set aside. Discard all but 2 tablespoons of the drippings in the pot.
Sauté Aromatics: Add the chopped onion to the remaining drippings and cook over medium-high heat, stirring frequently, until tender, about four to five minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add Broth and Deglaze: Pour the chicken broth into the pot. Bring the broth to a boil while stirring to loosen any browned bits stuck to the bottom of the pot, which adds rich flavor.
Simmer Chicken and Vegetables: Return the browned chicken pieces to the pot. Add chopped celery, carrots, bay leaves, and thyme. Reduce heat to a simmer, cover the pot, and cook until the chicken is tender, approximately 25 to 30 minutes. Use a slotted spoon to transfer the chicken to a plate once done.
Cook Noodles in Soup: Remove the soup from heat and add the uncooked egg noodles directly into the pot. Cover and let stand until the noodles are tender, about 20 to 22 minutes. Note: For make-ahead or leftover soup, cook the noodles separately to prevent them from becoming mushy.
Shred Chicken Meat: When cool enough to handle, remove the meat from the chicken bones and shred into bite-sized pieces. Discard the bones.
Finish Soup: Return the shredded chicken meat to the pot with the noodles. Discard the bay leaves. Stir in fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as desired.

Notes

You don’t need a whole chicken to make homemade chicken noodle soup; bone-in chicken thighs work beautifully to provide plenty of flavor and tender meat.
Cooking the noodles separately is recommended if preparing soup ahead or storing leftovers to avoid soggy noodles.
Save chicken bones for homemade stock to enhance future soups.

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 239
Sugar: 3g
Sodium: 1176mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 18g
Cholesterol: 68mg