Description
A comforting, classic chicken noodle soup recipe featuring tender, bone-in chicken thighs simmered with fresh vegetables and wide egg noodles in a flavorful homemade broth. Perfect for a cozy meal, this soup combines sautéing and simmering techniques for rich taste and satisfying texture.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds skin-on bone-in chicken thighs, trimmed of excess skin or fat
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Vegetables
- 1 medium white onion, chopped
- 2 carrots, peeled and cut into ½-inch pieces
- 2 celery ribs, cut into ¼-inch pieces
Broth and Herbs
- 8 cups chicken broth
- 1 bay leaf
- 2 tablespoons chives, chopped
Noodles
- 5 ounces (about 3 cups) wide egg noodles
Instructions
- Season and Brown Chicken: Season the chicken thighs well with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down and cook about 5 minutes on each side until browned.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot. Stir and sauté for 3-5 minutes to soften and blend flavors with the chicken.
- Add Broth and Simmer: Pour in chicken broth, add bay leaf and chopped chives. Cover the pot and bring to a boil over high heat, then reduce heat to low and simmer gently for 15-20 minutes until chicken is fully cooked.
- Shred Chicken: Remove bay leaf and transfer chicken to a cutting board. Discard skin and bones, then shred meat into bite-sized pieces using two forks.
- Cook Noodles: Bring soup back to a boil over medium-high heat. Add egg noodles and cook uncovered until noodles are al dente, about 5-7 minutes.
- Combine and Heat: Return shredded chicken to soup and cook for an additional 2-3 minutes over medium heat to warm through.
- Season and Serve: Taste soup and adjust salt and pepper as needed. Garnish with extra chopped chives and serve warm.
Notes
- Speed up the recipe by using pre-shredded chicken, rotisserie chicken, or leftovers.
- No need to pre-cook noodles; they cook quickly in the simmering broth.
- Dice onion, carrots, and celery evenly for balanced flavor in every bite.
- Avoid overcooking chicken to keep it tender and easy to shred; simmer gently once boiling.
- Do not overcook egg noodles to prevent mushiness.
- Season gradually with salt and pepper; broth may already have sodium.
- Tasting as you go helps achieve perfect flavor balance.
