Let’s face it, sometimes life throws you a curveball and all you need is a big bowl of comforting chicken noodle soup. Luckily, Ina Garten’s recipe is here to save the day with its incredible depth of flavor and soul-warming goodness that’ll make you feel like you’re getting a hug from the inside out.
Why This Recipe Works
- The combination of roasted chicken bones and fresh vegetables creates an incredibly rich and complex broth that’s far superior to anything from a can or box.
- Using both chicken thighs and breasts provides the perfect balance of tender, juicy meat and robust flavor that stands up to the long simmering process.
- The addition of fresh dill and parsley at the end brightens up the entire dish and adds a fresh, herbaceous note that cuts through the richness beautifully.
- Cooking the egg noodles separately ensures they maintain their perfect al dente texture and don’t turn into mushy, bloated strands that absorb all your precious broth.
- The generous amount of vegetables – carrots, celery, and onions – creates a wonderful texture contrast and makes this soup feel like a complete meal rather than just a simple broth.
Ingredients
- 3 pounds chicken thighs and breasts (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 carrots, peeled and sliced into 1/4-inch rounds
- 4 celery stalks, sliced into 1/4-inch pieces
- 4 cloves garlic, minced
- 8 cups chicken stock (preferably homemade)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon kosher salt
- 8 ounces wide egg noodles
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed stockpot
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Slotted spoon or spider strainer
- Medium saucepan for cooking noodles
- Colander
- Kitchen timer
- Ladle
Instructions
Prepare and Brown the Chicken
Begin by patting your chicken pieces completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear rather than steaming in their own moisture. Heat the olive oil in your large Dutch oven over medium-high heat until it shimmers, about 2-3 minutes. Carefully place the chicken pieces skin-side down, making sure not to overcrowd the pot (you may need to work in batches). Cook for 5-7 minutes until the skin is deeply golden brown and crispy, then flip and cook for another 3-4 minutes until the other side is lightly browned. Remove the chicken to a plate and set aside – don’t worry if it’s not cooked through yet, as it will finish cooking in the broth later. Tip: Resist the urge to move the chicken around while browning – letting it develop that crust is key to building flavor foundations.
Sauté the Aromatics and Vegetables
Reduce the heat to medium and add the diced onion to the same pot with all those delicious chicken drippings and browned bits. Cook for 4-5 minutes, stirring occasionally, until the onions become translucent and just starting to soften around the edges. Add the sliced carrots and celery, continuing to cook for another 6-7 minutes until the vegetables begin to soften but still have some bite to them. Stir in the minced garlic and cook for just 1 minute until fragrant – be careful not to burn it as burnt garlic will make your entire soup bitter. The vegetables should be tender-crisp at this stage, with the onions taking on a slightly golden hue from the chicken fat and the carrots brightening in color.
Build and Simmer the Broth
Return the browned chicken pieces to the pot along with any accumulated juices from the plate. Pour in the chicken stock, making sure it covers the chicken and vegetables completely – if needed, add a bit of water to submerge everything. Add the bay leaves, whole peppercorns, and kosher salt. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer where you see small bubbles breaking the surface occasionally. Partially cover with a lid and maintain this gentle simmer for 45 minutes to 1 hour, until the chicken is completely tender and falling off the bone. The broth should reduce slightly and become rich and flavorful.
Cook Noodles and Prepare Final Components
Finish and Serve the Soup
Remove the cooked chicken pieces from the broth and place them on a cutting board to cool slightly. Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks or your fingers. Return the shredded chicken to the pot. Remove and discard the bay leaves. Stir in the cooked egg noodles, fresh dill, parsley, and lemon juice. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and serve immediately, garnished with extra fresh herbs if desired. The lemon juice brightens all the flavors beautifully and cuts through the richness.
Tips and Tricks
For the absolute best flavor, consider making your own chicken stock a day ahead. Roast chicken bones with onion, carrot, and celery at 400°F for 45 minutes until deeply browned, then simmer with water, herbs, and peppercorns for 4-6 hours. Strain and refrigerate overnight – the fat will rise to the top and solidify, making it easy to remove for a cleaner, less greasy soup. If you’re short on time, quality store-bought stock works well too, but look for low-sodium versions so you can control the salt level yourself.
When browning the chicken, make sure your pot is large enough to avoid overcrowding. If the pieces are too close together, they’ll steam rather than brown, and you won’t get those delicious caramelized bits that form the flavor foundation of your soup. Work in batches if necessary, and don’t rush this step – proper browning takes time but makes all the difference in depth of flavor. The rendered chicken fat also becomes your cooking fat for the vegetables, infusing them with incredible savory notes.
For meal prep enthusiasts, this soup freezes beautifully without the noodles. Prepare the soup through the simmering stage, cool completely, then freeze in airtight containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently on the stove, and cook fresh noodles to add at the end. This prevents the noodles from becoming mushy during freezing and reheating. You can also freeze individual portions for quick lunches or dinners when you need comfort food in a hurry.
If you find your soup too greasy, there are several easy fixes. Chill the soup for an hour until the fat rises and solidifies, then skim it off with a spoon. Alternatively, drag a paper towel across the surface to absorb excess grease. For a clearer broth, you can strain the soup through a fine-mesh sieve after removing the chicken but before adding back the shredded meat and noodles. This removes any small vegetable particles and creates a more refined presentation.
Don’t discard those chicken bones after shredding! Save them in a freezer bag along with vegetable scraps (onion skins, carrot peels, celery ends) to make your next batch of stock. Homemade stock is not only more economical but also allows you to control sodium levels and avoid preservatives found in many store-bought versions. A perpetual stock bag in your freezer makes waste-free cooking easy and ensures you always have ingredients for rich, flavorful bases for soups and sauces.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the final minutes of cooking. This creates a richer, more indulgent soup that’s perfect for cold winter days. You could also add a tablespoon of butter for extra richness and shine. Be careful not to boil after adding dairy to prevent curdling.
- Make it gluten-free by substituting the egg noodles with rice noodles, gluten-free pasta, or even zucchini noodles. Rice noodles should be cooked separately according to package directions and added at the end. Zucchini noodles can be added raw to the hot soup just before serving – they’ll soften slightly from the residual heat without becoming mushy.
- Add extra vegetables like sliced mushrooms, kale, or spinach for additional nutrition and texture. Sauté mushrooms with the initial vegetables for earthy depth, or stir in chopped kale or spinach during the last 5 minutes of cooking until just wilted. Frozen peas also make a great addition – just stir them in during the last 2 minutes of cooking until heated through.
- For an Asian-inspired twist, replace the traditional herbs with ginger, scallions, and a splash of soy sauce. Add 1 tablespoon of freshly grated ginger with the garlic, use scallions instead of parsley, and finish with soy sauce and a dash of sesame oil instead of lemon juice. You could also add shiitake mushrooms for extra umami depth.
- Turn it into a chicken and dumpling soup by omitting the noodles and adding homemade dumplings. For quick dumplings, mix 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup milk, and 2 tablespoons melted butter. Drop spoonfuls into the simmering soup, cover, and cook for 15 minutes without peeking until fluffy and cooked through.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead?
While you can use boneless, skinless chicken breasts, I don’t recommend it for this particular recipe. The bones and skin contribute tremendous flavor to the broth during the simmering process, and the higher fat content in thighs keeps the meat moist and tender. If you must use boneless skinless breasts, add them later in the cooking process (after about 30 minutes of simmering) and cook just until done, about 15-20 minutes, to prevent them from becoming dry and stringy. You’ll also want to add a tablespoon of butter or olive oil to compensate for the missing fat.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb broth as it sits, so you may need to add a bit of extra stock or water when reheating. For best results, store the noodles separately from the broth if you know you’ll have leftovers. Reheat gently on the stove over medium-low heat, stirring occasionally, until piping hot throughout. Avoid boiling vigorously as this can make the noodles mushy.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For slow cooker method: brown chicken and sauté vegetables as directed, then transfer everything to your slow cooker except the noodles and fresh herbs. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, return to pot, then add cooked noodles and herbs. For Instant Pot: use sauté function to brown chicken and vegetables, then add stock and pressure cook on high for 15 minutes with natural release. Add cooked noodles and herbs after pressure release. Both methods yield excellent results with slightly different texture profiles.
Why did my noodles become mushy and absorb all the broth?
This happens when noodles are cooked directly in the soup and then stored. Noodles continue to absorb liquid even after cooking, which is why we recommend cooking them separately and adding them to individual bowls at serving time. If you’ve already combined them and plan to have leftovers, the best solution is to store noodles and broth separately. When reheating, you can also cook fresh noodles each time. Another trick is to slightly undercook the noodles (very al dente) since they’ll continue cooking in the hot broth.
Can I freeze this chicken noodle soup?
You can freeze the soup base (broth, chicken, and vegetables) successfully for up to 3 months, but I don’t recommend freezing it with the noodles included. The noodles will become mushy and disintegrate when thawed and reheated. Freeze the soup without noodles in airtight containers, leaving about an inch of headspace for expansion. When ready to serve, thaw overnight in the refrigerator, reheat gently on the stove, and cook fresh noodles to add at the end. This ensures perfect texture every time.
Summary
Ina Garten’s chicken noodle soup combines deeply flavored broth, tender chicken, and perfect noodles for ultimate comfort food. With pro tips and variations, this recipe delivers restaurant-quality results that will become your go-to for cozy meals and sick-day remedies alike.
