The soul-warming bowl everyone needs in their back pocket
Classic Chicken Noodle Soup
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
6
About 10 cups
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
There is a reason chicken noodle soup has been the go-to remedy for cold weather, sick days, and general life weariness for generations — it genuinely works. Something about the combination of savory broth, tender chicken, and soft noodles activates a deep, almost primal sense of comfort that no other dish quite matches.
This version is built the old-fashioned way: bone-in chicken simmered low and slow with aromatic vegetables to create a broth with real depth and body. The carrots, celery, and onion are sauteed first to coax out their sweetness, and the egg noodles are cooked directly in the broth so they absorb all that golden flavor. It takes a little patience, but the result is leagues beyond anything that comes from a can.
Serve it with warm crusty bread for dunking, a squeeze of lemon to brighten each bowl, and settle into the couch. This is the kind of soup that makes everything feel a little more manageable.
Ingredients
- 1.5 lbs 1 1/2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons 2 tablespoons olive oil
- 1 1 large yellow onion, diced, diced
- 3 3 medium carrots, peeled and sliced into rounds, peeled and sliced
- 3 stalks 3 stalks celery, sliced, sliced
- 4 cloves 4 cloves garlic, minced, minced
- 8 cups 8 cups chicken broth
- 2 2 bay leaves
- 1 teaspoon 1 teaspoon dried thyme
- 8 oz 8 oz wide egg noodles
- 2 tablespoons 2 tablespoons fresh parsley, chopped, chopped
- Kosher salt and freshly ground black pepper to taste, to taste
Instructions
- 16-7 minutes
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Season the chicken thighs generously with salt and pepper, then sear skin-side down for 4-5 minutes until golden. Flip and sear the other side for 2 minutes. Remove and set aside.
Note:Searing the chicken builds fond on the bottom of the pot, which adds enormous flavor to the broth.
- 25-6 minutes
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften and the onion turns translucent. Add the garlic and cook for 30 seconds until fragrant.
- 3
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves, dried thyme, and the seared chicken thighs. Bring to a boil, then reduce heat to a gentle simmer.
- 425 minutes
Simmer partially covered for 25 minutes until the chicken is cooked through and tender enough to shred easily. Remove the chicken to a cutting board.
- 58-10 minutes
While the chicken rests, add the egg noodles to the simmering broth and cook for 8-10 minutes until tender. Remove and discard the bay leaves.
Note:If you plan to store leftovers, cook the noodles separately to prevent them from absorbing all the broth overnight.
- 6
Shred the chicken, discarding the skin and bones, and return the meat to the pot. Stir in the fresh parsley. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
- 7
Ladle into bowls and serve hot with crusty bread on the side.
Substitutions
Bone-in chicken thighsRotisserie chicken (shredded)
Skip the searing step and add the shredded rotisserie chicken at the end. Use the broth as-is or simmer with the carcass for extra flavor.
Egg noodlesOrzo, ditalini, or small shell pasta
Any short pasta shape works well. Adjust cooking time per package directions.
Chicken brothVegetable broth with chicken-style seasoning
For a lighter version. The flavor will be less rich but still satisfying.
Tips & Storage
Pro Tips
For the most flavorful soup, use bone-in chicken — the bones release collagen and gelatin that give the broth body you simply cannot replicate with boneless cuts.
If you prefer a clearer broth, skim any foam or fat that rises to the surface during the first few minutes of simmering.
A squeeze of fresh lemon juice stirred in just before serving brightens the entire bowl and lifts all the flavors.
Cook noodles separately if you plan to have leftovers — egg noodles are notorious for soaking up broth overnight and turning mushy.
This soup freezes beautifully for up to 3 months. Freeze it without the noodles and add freshly cooked noodles when you reheat.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as everything melds together. For longer storage, freeze the broth and chicken without noodles in freezer-safe containers for up to 3 months. The fat may solidify on top when refrigerated — this is normal and will melt back into the soup when reheated.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of extra broth or water if the soup has thickened in the fridge. If you froze the soup without noodles, bring the soup to a simmer and cook fresh noodles directly in the pot. Avoid microwaving if possible, as it can heat unevenly and overcook the noodles.
Nutrition Facts
Per serving (About 1 2/3 cups) · 6 servings
Calories310
Protein26g
Carbohydrates30g
Fat10g
Fiber2g
Sugar4g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use boneless, skinless chicken breasts instead?
- You can, but the broth will not be as rich. To compensate, add a Parmesan rind to the broth while it simmers for extra body, and reduce the simmering time to about 15-18 minutes so the breast meat does not dry out.
- How do I keep the noodles from getting mushy?
- Cook the noodles just until al dente — they will continue to soften in the hot broth. If making ahead, cook and store the noodles separately and add them to individual bowls when serving.
- Can I add other vegetables?
- Absolutely. Peas, corn, diced potatoes, or chopped kale are all excellent additions. Add tender greens like spinach or kale in the last 2 minutes of cooking so they do not wilt into nothing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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