Just when you thought chicken noodle soup couldn’t get any better, we’re adding fluffy egg noodles to create the ultimate comfort food experience. Join me on this culinary adventure that will warm your soul and fill your kitchen with incredible aromas!
Why This Recipe Works
- Using both chicken thighs and breasts creates layers of flavor – thighs for richness and breasts for tender chunks
- Simmering the broth for exactly 45 minutes extracts maximum flavor from the bones without making it cloudy
- The egg noodles are cooked separately to prevent them from becoming mushy and absorbing all the broth
- Adding vegetables at different stages ensures each maintains its perfect texture and flavor contribution
- A final splash of fresh lemon juice brightens all the flavors and cuts through the richness perfectly
Ingredients
- 2 pounds bone-in chicken thighs, skin removed
- 1 pound boneless chicken breasts, cut into 1-inch pieces
- 8 cups chicken broth, low sodium preferred
- 4 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, plus more to taste
- 12 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
Equipment Needed
- Large stockpot or Dutch oven (8-quart capacity)
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Medium saucepan
- Colander
- Measuring cups and spoons
- Instant-read thermometer
Instructions
Prepare and Brown the Chicken
Heat the olive oil in your large stockpot over medium-high heat until shimmering but not smoking – this should take about 2-3 minutes. Pat the chicken thighs completely dry with paper towels (this is crucial for proper browning!) and season generously with half the salt and pepper. Carefully place the thighs in the hot oil and cook without moving them for 4-5 minutes until deeply golden brown on the first side. Flip and cook for another 3-4 minutes until browned on the second side. Remove the thighs and set aside – they don’t need to be cooked through at this stage. This browning step creates incredible fond (those browned bits at the bottom) that will flavor your entire soup.
Build the Flavor Base
Reduce the heat to medium and add the diced onion to the same pot – no need to clean it! Cook the onion for 5-7 minutes, stirring occasionally, until it becomes translucent and slightly softened. Add the carrots and celery and continue cooking for another 4-5 minutes until the vegetables just begin to soften around the edges. Now add the minced garlic and cook for exactly 60 seconds until fragrant – be careful not to burn it! The aroma should make your kitchen smell amazing at this point. This layering of vegetables ensures each cooks perfectly without any becoming mushy.
Simmer the Broth to Perfection
Return the browned chicken thighs to the pot along with any accumulated juices. Pour in the chicken broth and water, then add the bay leaves, dried thyme, remaining salt and pepper. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer where you see small bubbles around the edges but not a rolling boil. Cover partially and simmer for exactly 45 minutes – set a timer! This precise timing allows the collagen from the bones to dissolve into the broth while keeping it clear and flavorful.
Cook the Egg Noodles Separately
Finish and Serve the Soup
After 45 minutes, remove the chicken thighs from the broth and let them cool slightly on a cutting board. Add the diced chicken breast pieces to the simmering broth and cook for 8-10 minutes until they reach an internal temperature of 165°F. Meanwhile, shred the thigh meat from the bones, discarding any fat or cartilage. Return the shredded thigh meat to the pot. Stir in the cooked egg noodles, remaining butter, fresh parsley, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while piping hot!
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, bay leaves, 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 soup. If you’re short on time, enhance store-bought broth by simmering it with extra chicken wings or feet for 30 minutes before starting the recipe. For vegetable variations, try adding parsnips along with the carrots for extra sweetness, or throw in a Parmesan rind during the simmering stage for incredible umami depth. If you prefer clearer broth, you can skim the surface with a spoon during the first 15 minutes of simmering to remove any impurities that rise to the top. For make-ahead convenience, prepare the soup through the simmering stage, then cool completely and refrigerate for up to 3 days. When ready to serve, reheat gently and add freshly cooked noodles – this prevents them from becoming soggy. If you accidentally oversalt your soup, add a peeled raw potato and simmer for 15 minutes – it will absorb excess salt. For freezing, omit the noodles and dairy, freeze the soup base for up to 3 months, then add fresh noodles when reheating. Always use a wide, shallow pot rather than a tall narrow one – the increased surface area allows for better evaporation and flavor concentration.
Recipe Variations
- Creamy Version: Stir in 1 cup of heavy cream during the last 5 minutes of cooking, along with 2 tablespoons of flour mixed with 1/4 cup cold water to prevent curdling. This creates a luxurious, velvety texture that’s perfect for chilly days. You could also add a Parmesan rind while simmering for extra richness.
- Spicy Kick: Add 1-2 chopped jalapeños (seeds removed for less heat) with the vegetables, and finish with a teaspoon of chili crisp or red pepper flakes. For authentic Asian flair, substitute rice noodles and add ginger, soy sauce, and star anise to the broth.
- Vegetable-Packed: Double the carrots and celery, add 2 cups of chopped kale or spinach during the last 5 minutes, and include 1 cup of frozen peas. For extra heartiness, add diced potatoes or sweet potatoes with the initial vegetables.
- Herb Garden: Use fresh thyme sprigs instead of dried, add 2 tablespoons of chopped fresh dill with the parsley, and include a sprig of rosemary during simmering (remove before serving). Lemon zest added at the end brightens all the flavors beautifully.
- Global Twist: For Italian style, add cannellini beans, chopped tomatoes, and basil. For Greek inspiration, include orzo pasta, lemon juice, and fresh oregano. Mexican version could feature corn, black beans, and cumin with tortilla strips instead of noodles.
Frequently Asked Questions
Can I use boneless chicken instead of bone-in?
While you can use boneless chicken, the bone-in thighs contribute significantly to the broth’s flavor and body. The collagen and marrow from bones create a richer, more satisfying soup. If using only boneless, consider adding 2-3 chicken wings or feet during simmering to boost flavor, or use a higher quality store-bought broth. Boneless chicken will cook faster – reduce simmering time to 20 minutes for thighs and 5-6 minutes for breast pieces.
How do I prevent the noodles from getting mushy?
The key is cooking noodles separately and adding them just before serving. If making ahead, store noodles and soup separately. For leftovers, consider removing noodles from the soup and storing them separately. When reheating, add fresh noodles or briefly warm the stored ones separately to maintain texture. Al dente cooking (1 minute less than package directions) helps noodles hold up better in the hot broth.
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken and vegetables as directed, then transfer everything except noodles, parsley, and lemon juice to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Thirty minutes before serving, remove chicken to shred, then add back along with separately cooked noodles. Finish with fresh ingredients. Slow cooking develops even deeper flavors but may result in softer vegetables.
How long does this soup keep in the refrigerator?
Properly stored in an airtight container, the soup (without noodles) will keep for 3-4 days. With noodles, it’s best within 2 days as they continue to absorb liquid and soften. For longer storage, freeze the broth base for up to 3 months. Always cool soup completely before refrigerating – never put hot soup directly into the refrigerator as it can raise the temperature of other foods.
Can I use different types of noodles?
Certainly! Wide egg noodles are classic, but you can substitute with pasta shells, rotini, or even rice noodles for gluten-free options. Adjust cooking times according to package directions. Heartier pasta like bowties or radiatori hold up better in leftovers. For low-carb options, try zucchini noodles added raw to hot bowls just before serving, or shirataki noodles rinsed well and briefly heated.
Summary
This chicken noodle soup with egg noodles combines tender chicken, flavorful broth, and perfect noodles for ultimate comfort. Browning builds depth, separate noodle cooking maintains texture, and fresh finishes brighten everything. Perfect for cozy nights or fighting colds!
