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.
This soup reminds me of cozy family dinners on cold evenings, bringing warmth and comfort to the table.
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 This recipe often brings my family together, sharing stories while enjoying warm soup on chilly nights.
Notes
For a richer broth, simmer the chicken longer or add a quartered parsnip. Substitute 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 homemade chicken noodle soup is the perfect blend of comfort and nourishment, ready to warm your soul.
Recipe FAQs
- → Can I use leftover chicken for this dish?
Yes, leftover or rotisserie chicken can be added towards the end to reduce cooking time while still offering rich flavor.
- → What types of noodles work best in this preparation?
Wide egg noodles are traditional, but gluten-free or other pasta shapes can be substituted to suit dietary needs.
- → How can I make the broth more flavorful?
Simmering the chicken for longer or adding a quartered parsnip enhances the broth’s depth and richness.
- → Is this suitable for a dairy-free diet?
Yes, the ingredients do not include dairy, making it appropriate for dairy-free eating.
- → What are good accompaniments for this soup?
Crusty bread or a light white wine such as Pinot Grigio complement the warm, savory flavors perfectly.