Chicken Noodle Soup

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This is the ultimate Chicken Noodle Soup! A rich, flavorful broth packed with tender chicken, hearty veggies, and perfect noodles—all in one pot!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: chicken noodle soup

Servings: servings

Author: Chelsea Lords

Cost: $16.98

Equipment

Large Dutch oven or cast-iron pot

Ingredients

2 pounds bone-in skin-on chicken thighs see note 1
Salt and pepper
2 tablespoons olive oil divided
2 cups finely diced onion 1 large onion
1 tablespoon minced garlic
1 cup celery cut 1/4-inch thick, 2–4 stalks
1-1/2 cups carrots peel and cut 1/2-inch thick, 2–4 carrots
2 teaspoons dried thyme
2 teaspoons oregano
1 bay leaf
8 cups chicken broth 2 cartons
1 tablespoon cornstarch optional
3 cups (5 ounces) wide egg noodles or 6 ounces (1-1/2 cups fettuccine broken into 1-inch pieces), see note 2
3 tablespoons minced fresh dill or flat-leaf parsley, optional
1 lemon optional
Hearty, warmed buttered bread optional, for serving

Instructions

Pat chicken dry with a paper towel. Mix 3/4 tsp salt and 1/2 tsp pepper in a small bowl. Sprinkle half over the skin side of the chicken. Heat 1 tablespoon oil in a Dutch oven/large pot over medium-high. Add chicken, skin-side down. Use the remaining seasoning on the other side. Cook for 5 minutes or until it releases easily, then flip and cook for another 4–5 minutes. Remove and set aside on a plate.
Reduce heat to medium. Add the remaining oil, onion, and garlic. Sauté for 2 minutes, scraping the bottom of the pot. Add celery and carrots, sautéing for another 3 minutes. Stir in thyme and oregano, cooking for 30 seconds.
Return the chicken and its juices to the pot. Add bay leaf and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer, covered, until chicken shreds easily, about 20 minutes.
Once chicken is cooked, remove it to a cutting board and add pasta to the pot, cooking until al dente (follow package directions for timing). Stir occasionally so pasta doesn’t stick. While pasta cooks, remove and discard chicken skin, bones, and fat. Shred chicken with forks or dice with a knife.
If using cornstarch, whisk it in a small bowl with 1–2 tablespoons of liquid from the pot until smooth and pour back into the pot. Return shredded chicken to the pot. Add lemon juice for extra zing, if desired. Taste and adjust seasoning with salt and pepper (I typically add another 3/4 tsp salt and 1/2 tsp pepper). Serve garnished with fresh herbs (I love dill best!) and alongside crusty buttered bread, if desired.

Notes

Note 1: For the best flavor, use bone-in, skin-on chicken thighs. Regular thighs or breast meat don’t deliver the same richness/ flavor.

Note 2: Feel free to choose any pasta, but be mindful to adjust the cooking time to avoid overcooking and bloating.

Storage: If storing leftovers, keep noodles separate from the soup to prevent them from absorbing too much liquid and turning mushy. I use this strainer to remove noodles, then store them separately from the broth and veggies.

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