Description

A hearty and comforting chicken noodle soup made with tender bone-in chicken thighs, fresh vegetables, and satisfying pasta, perfect for a cozy meal that is easy to prepare on the stovetop.

Ingredients

Units Scale

Chicken and Seasoning

1.4 lb / 700g bone-in, skin-on chicken thigh fillets
Salt and pepper, to taste

Vegetables and Herbs

1 small onion, diced
2 garlic cloves, crushed
2 cups celery, chopped
2 cups carrots, chopped
2 tsp dried thyme
2 tsp oregano

Liquid and Pasta

3 cups chicken broth/stock
3 cups water
6 oz / 200g thick egg pasta (or other pasta of choice)

For Garnish

Finely chopped parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance flavor.
Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, skin side down, and cook until browned, about 1.5 to 2 minutes. Turn and cook the other side for 2 minutes. Remove the chicken and set aside.
Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If necessary, add 1 tablespoon of olive oil. Add the diced onion, crushed garlic, thyme, and oregano. Cook for 2 minutes, then add chopped celery and carrots, cooking for another 3 minutes.
Deglaze and Simmer: Splash in a bit of chicken broth, scraping the bottom of the pot to loosen browned bits. Return the chicken to the pot along with any juices. Pour in the remaining chicken broth and water. Bring to a simmer over medium heat, cover with a lid, and cook for 30 minutes or until chicken is tender and cooked through.
Shred Chicken: Remove the chicken from the pot and place on a plate. Discard the skin and shred the meat into chunks using two forks.
Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes.
Combine and Serve: Return the shredded chicken to the pot, season with salt and pepper as needed. Serve hot, garnished with chopped parsley if desired.

Notes

Using bone-in, skin-on chicken thighs provides maximum flavor infusion into the broth. You can substitute with skinless thighs or chicken breasts, reducing cooking time accordingly.
Chop the vegetables roughly; do not mince them to prevent overcooking.
You may use different pasta shapes; adjust cook time to avoid over-softening.
Feel free to add other vegetables or herbs for variation.
To prevent soggy noodles when storing leftovers, keep the noodles separate and add to bowls when reheating.

Nutrition

Serving Size: 659g
Calories: 437 kcal
Sugar: 6.2g
Sodium: 762mg
Fat: 15.7g
Saturated Fat: 3g
Unsaturated Fat: 12.7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4.6g
Protein: 34.5g
Cholesterol: 105mg