Unbelievably comforting and ridiculously easy to make, this chunky chicken noodle soup will become your go-to recipe for chilly evenings and sick days alike. Using simple ingredients and straightforward techniques, you’ll create a broth so flavorful and chicken so tender that canned soup will never cross your mind again.
Why This Recipe Works
- Using both chicken thighs and breasts creates layers of flavor and texture – the thighs add richness while the breasts provide lean, tender chunks that hold up beautifully in the simmering broth.
- Sautéing the vegetables until they develop a golden-brown fond on the bottom of the pot builds a deep, complex flavor base that forms the foundation of our incredible broth.
- Cooking the egg noodles separately ensures they maintain perfect al dente texture without turning the entire soup starchy or mushy, allowing you to control the noodle-to-broth ratio in each bowl.
- Adding fresh herbs like parsley and dill at the very end preserves their bright, vibrant flavors that would otherwise be lost during prolonged cooking, giving the soup a fresh, garden-finished taste.
- The combination of low-sodium chicken broth and careful seasoning with kosher salt allows you to control the sodium level perfectly, resulting in a soup that’s flavorful without being overly salty.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 teaspoons kosher salt, plus more to taste
- 8 ounces wide egg noodles
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
Equipment Needed
- Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Medium saucepan for cooking noodles
- Colander
- Ladle
Instructions
Prepare and Sauté the Aromatics
Heat the olive oil in your large Dutch oven over medium heat until it shimmers – this should take about 2 minutes. Add the diced onion, carrot rounds, and celery pieces, stirring to coat them evenly in the oil. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and developed some golden-brown spots on their edges. The onions should become translucent, and you’ll notice a delicious fond starting to form on the bottom of the pot. Add the minced garlic and cook for just 60 seconds more, until fragrant but not browned. This initial vegetable sauté is crucial for building flavor depth, so don’t rush this step – the caramelization creates the foundation of your soup’s complexity.
Brown the Chicken Pieces
Push the vegetables to the sides of the pot, creating space in the center. Add all the chicken chunks in a single layer, working in batches if necessary to avoid overcrowding. Let the chicken cook undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom. Flip the pieces and brown the other side for another 3 minutes – you’re not cooking them through completely, just developing that beautiful Maillard reaction that adds incredible flavor. The chicken will finish cooking later in the broth. Tip: Pat your chicken pieces completely dry with paper towels before adding to the pot – this ensures proper browning rather than steaming.
Build the Broth and Simmer
Pour in the chicken broth, using your wooden spoon to scrape up all the browned bits from the bottom of the pot – this is where all that flavor is hiding! Add the bay leaves, dried thyme, black pepper, and 2 teaspoons of kosher salt. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer. Cover partially and let it simmer for 20 minutes at a temperature where small bubbles occasionally break the surface – you’re aiming for about 180°F if using a thermometer. This gentle cooking allows the chicken to become perfectly tender without becoming stringy while the flavors meld together beautifully.
Cook the Noodles Separately
Finish and Serve the Soup
After 20 minutes of simmering, remove the pot from heat. Fish out and discard the bay leaves. Stir in the cooked egg noodles, fresh parsley, fresh dill, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. The lemon juice brightens all the flavors beautifully. Let the soup sit for 5 minutes off heat to allow the herbs to infuse their freshness. Serve immediately in warm bowls. Tip: For even more flavor, garnish each bowl with an extra sprinkle of fresh herbs and a crack of black pepper right before serving.
Tips and Tricks
For the most flavorful soup possible, consider making your own chicken broth from scratch using a leftover rotisserie chicken carcass or chicken bones – simply simmer with onions, carrots, celery, and herbs for 4-6 hours, strain, and you’ll have liquid gold that elevates this soup to restaurant quality. If using store-bought broth, choose low-sodium varieties to control the salt level yourself, and consider enhancing it by simmering with extra chicken wings or feet for 30 minutes before starting the recipe. For the chicken, you can use a whole chicken cut into pieces instead of pre-cut chunks – just simmer the bone-in pieces in the broth for 40 minutes instead of 20, then remove, shred the meat, and return it to the pot. This method yields incredibly tender meat and even more flavorful broth thanks to the bones. When browning the chicken, resist the urge to move it around constantly – that beautiful crust only forms when the meat sits undisturbed against the hot surface. If you’re meal prepping, store the broth with chicken and vegetables separately from the noodles, combining them only when reheating to maintain perfect texture. The soup freezes beautifully without the noodles – portion into freezer-safe containers, leaving inch of headspace for expansion, and freeze for up to 3 months. When reheating from frozen, thaw overnight in refrigerator then warm gently on stove, adding freshly cooked noodles. For a clearer broth, you can skim any foam that rises to the surface during the first few minutes of simmering, though this is purely aesthetic. If you prefer thicker soup, make a slurry with 2 tablespoons of cornstarch and ¼ cup cold water, then whisk into the simmering soup during the last 5 minutes of cooking. For extra richness, stir in a tablespoon of butter at the end off heat – it adds wonderful silkiness. Always taste and adjust seasoning right before serving, as flavors develop and change during cooking and resting.
Recipe Variations
- Creamy Version: Transform this into a creamy chicken noodle soup by stirring in 1 cup of heavy cream or half-and-half during the last 5 minutes of cooking. For even more richness, you can make a roux with 3 tablespoons of butter and ¼ cup flour cooked for 2 minutes before adding the broth gradually. This creates a velvety, comforting version that’s perfect for extra cold days. Finish with a sprinkle of nutmeg for depth.
- Asian-Inspired Twist: Give your soup an Eastern flair by substituting the egg noodles with udon or ramen noodles. Add 2 tablespoons of grated fresh ginger with the garlic, use ¼ cup of soy sauce instead of salt, and finish with a drizzle of sesame oil and sliced green onions. You can also add shiitake mushrooms and baby corn for authentic texture and flavor.
- Spicy Southwest Style: Turn up the heat by adding 1 diced jalapeño (seeds removed for milder heat) with the vegetables. Use 1 tablespoon of chili powder and 2 teaspoons of cumin instead of thyme, and substitute the egg noodles with hominy or corn kernels. Top with avocado slices, cilantro, and a squeeze of lime for a completely different flavor profile.
- Italian Wedding Soup Variation: Keep the broth base but add 1 pound of small meatballs (made from ground chicken, breadcrumbs, Parmesan, and herbs) instead of chunked chicken. Use acini di pepe or orzo pasta instead of egg noodles, and add 2 cups of chopped spinach during the last 5 minutes of cooking. Finish with grated Parmesan cheese.
- Low-Carb Option: For a keto-friendly version, omit the noodles entirely and add extra vegetables like zucchini noodles (added in the last 5 minutes), cauliflower florets, or turnips. Increase the chicken quantity by half a pound and consider adding a Parmesan cheese rind to the broth while simmering for extra umami flavor without carbs.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen diced onions, sliced carrots, and celery work well in a pinch, though they may release more water during cooking. Add them directly from frozen when sautéing, but extend the cooking time by 3-4 minutes to allow excess moisture to evaporate. The texture will be slightly softer than fresh vegetables, but the flavor will still be delicious. Avoid frozen vegetable mixes with peppers or other strong-flavored veggies that might alter the classic chicken noodle soup taste profile.
How long will the soup keep in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will keep for 4-5 days in the refrigerator. The noodles will continue to absorb broth over time, so you may need to add a splash of water or additional broth when reheating. For best quality, store the noodles separately from the broth if you know you’ll have leftovers. The soup actually tastes even better the next day as the flavors continue to meld together.
Can I make this soup in a slow cooker?
Yes, with some modifications! Brown the chicken and vegetables on the stove first for best flavor, then transfer everything except the noodles and fresh herbs to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Cook the noodles separately on the stove and add them along with the fresh herbs during the last 30 minutes. Avoid cooking noodles in the slow cooker as they’ll become mushy.
What’s the best way to freeze this soup?
Freeze the broth with chicken and vegetables only – never freeze with noodles included as they become unpleasantly mushy upon thawing. Portion into freezer-safe containers, leaving 1-inch headspace for expansion. Label with date and contents. Thaw overnight in refrigerator before reheating gently on stove, adding freshly cooked noodles when serving. Properly frozen, it will maintain quality for 3 months.
Can I use different types of pasta?
Certainly! While egg noodles are classic, you can substitute with any short pasta like elbow macaroni, rotini, or bow ties. Adjust cooking time according to package directions. For heartier options, try wide ribbon noodles like pappardelle broken into pieces, or even tortellini for a fancy twist. Whole wheat pasta adds nutty flavor and extra fiber. Always cook pasta separately to maintain ideal texture.
Summary
This chunky chicken noodle soup combines tender chicken, wholesome vegetables, and perfect egg noodles in a deeply flavorful broth. Simple techniques yield extraordinary results that will warm you from the inside out.
