Description

This classic Chicken Noodle Soup features tender bone-in chicken thighs simmered to perfection in a flavorful broth infused with aromatics like onion, garlic, celery, carrots, and thyme. Hearty egg noodles soak up the savory broth, while fresh parsley and a splash of lemon juice brighten the dish, making it a comforting and satisfying meal ideal for any day.

Ingredients

Units Scale

Chicken and Broth

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
10 cups chicken broth
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Vegetables and Aromatics

1 large onion, chopped
1 garlic clove, minced
4 celery ribs, chopped
4 medium carrots, chopped

Noodles and Garnish

3 cups uncooked kluski or other egg noodles (about 8 ounces)
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 and season them with salt and pepper. Heat canola oil in a 6-quart stockpot over medium-high heat. Add the chicken in batches and cook each until dark golden brown, about 3 to 4 minutes per side. Remove browned chicken from the pot and discard all but 2 tablespoons of the drippings.
Sauté Aromatics: Add chopped onion to the reserved drippings in the pot. Cook and stir over medium-high heat until the onion is tender, about 4 to 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
Add Broth and Deglaze: Pour the chicken broth into the pot, stirring as it heats to loosen any browned bits from the bottom. Bring the broth to a boil.
Simmer Chicken and Vegetables: Return the browned chicken thighs to the pot. Add chopped celery, chopped carrots, bay leaves, and thyme. Reduce heat to low, cover, and simmer until the chicken is tender, approximately 25 to 30 minutes. Remove chicken to a plate once cooked.
Cook Noodles in Soup: Remove the soup from heat. Add the uncooked egg noodles to the pot and cover. Let the noodles stand and cook in the hot broth until tender, about 20 to 22 minutes. (Tip: To prevent noodles from becoming mushy in leftovers, cook them separately.)
Shred Chicken: When cool enough to handle, remove chicken meat from bones and shred into bite-sized pieces. Discard the bones.
Finish Soup: Once noodles are tender, return shredded chicken to the pot. Remove and discard bay leaves. Stir in fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.

Notes

You don’t need a whole chicken to make homemade chicken noodle soup; bone-in chicken thighs provide great flavor and tender meat.
Cooking noodles directly in the soup might cause them to become mushy if leftovers are saved—cook noodles separately if planning ahead.
Save the chicken bones to make homemade stock for future recipes, maximizing flavor and reducing waste.

Nutrition

Serving Size: 1 serving (about 1/10th of recipe)
Calories: 239
Sugar: 3g
Sodium: 1176mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 18g
Cholesterol: 68mg